Sicilian Pistachio Gelato
A rich, nutty gelato made with unsweetened pistachio paste, ricotta and skimmed milk powder.
⏱️ Prep: 15 min🍳 Cook: 0 min
Nutrition
per 1 scoop260
Calories
18g
Protein
11g
Carbs
16g
Fat
Ingredients
| 3 | egg yolks | |
| 25 g | caster sugar | |
| 230 ml | whole milk | |
| 70 ml | single cream | |
| 45 g | pistachio paste (100%, unsweetened) | |
| 40 g | ricotta cheese | |
| 15 g | skimmed milk powder | |
| 1/2 tsp | 2.5 ml | vanilla extract |
Instructions
- Mix the egg yolks and sugar until smooth with a softly thickened consistency. Gradually add the milk and cream, stirring until fully combined.
- Heat gently, stirring continuously, until the mixture thickens lightly and reaches 74–80°C.
- Remove from heat, whisk in pistachio paste, ricotta and milk powder until smooth and creamy, then add vanilla extract.
- Strain if desired for a finer texture, cool quickly, then pour into a Ninja Swirl tub. Secure the lid and freeze flat for at least 24 hours.
- Insert the frozen tub into the machine. Select SCOOP, then GELATO.
- Spoon into chilled bowls and finish with finely chopped pistachios for a rich, nutty crunch and an authentic Sicilian touch.