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.
