🥜 Ingredients:
- 1 cup pistachios, shelled
- 1 cup unsweetened almond milk (or skim milk)
- 1 cup reduced-fat cream
- ¾ cup sweetener (such as stevia or your choice of sugar substitute)
- 4 egg yolks
- 1 tsp vanilla extract
- Pinch of salt
👩🍳 Instructions:
- Prepare the Pistachios:
- In a food processor, pulse the pistachios until finely ground. You can keep some bits chunky for added texture if you prefer.
- Make the Base:
- In a saucepan, combine the almond milk (or skim milk) and cream. Heat on medium until the mixture is warm but not boiling.
- Whisk the Eggs & Sweetener:
- In a bowl, whisk the egg yolks and sweetener until smooth and pale. Gradually pour in the warm milk and cream mixture, whisking constantly to temper the eggs.
- Cook the Custard:
- Pour the mixture back into the saucepan and cook on low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-8 minutes). Do not allow it to boil.
- Add the Pistachios & Flavoring:
- Remove from heat and stir in the ground pistachios, vanilla extract, and a pinch of salt.
- Cool & Chill:
- Let the mixture cool to room temperature, then transfer to the fridge to chill for at least 4 hours, or preferably overnight.
- Churn in Ice Cream Maker:
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze & Serve:
- Transfer the gelato to an airtight container and freeze for another 2 hours to firm up.
- Scoop and serve, optionally garnished with extra pistachio pieces for added crunch.
💡 Tips:
- Sugar-Free Option: Use your favorite zero-calorie sweetener to make it even more WW-friendly.
- Texture Variations: For more texture, you can leave some pistachio pieces unground for added crunch in every bite.
- Nut-Free: If you want to try a different version, consider substituting pistachios with cashews or almonds.
