No Churn – Eggless Pistachio Gelato

No Churn – Eggless Pistachio Gelato, is made with freshly prepared homemade pistachio nuts cream (prepared less than 5 minutes). No churn meaning no Ice Cream maker is required to make this gelato, egg less recipe, and only 5 ingredients is used. Exotic pistachio flavors and creamy addictive texture. Recipe includes detailed instructions of how to make the gelato and pistachio nuts cream recipe, tips , and stepwise pictures.

Pistachios are cholesterol – free and a great source of vitamins and minerals. Pistachios can lower your chances for cardiovascular disease too. Tree nuts like pistachios are bursting with the fiber, minerals, and unsaturated fat that can help keep your blood sugar, blood pressure, and cholesterol in check. Their fiber and protein can make you feel fuller for longer. This fiber can also have a positive effect on your gut by aiding “good” bacteria.

When me and AJ use to go out, after shopping or a movie, we like to go to the gelato shop located in the neighborhood,  in a small strip mall in Princeton NJ. They have so many exotic gelato flavors and our favorite one is pistachio always. The owner who runs the shop is from Sicily, a very nice person. If I remember correctly, the shop name was Dolceria. If you happen to be there, please do visit the shop. I am sure you’ll definitely enjoy the wide range of flavors.

Lots of fond memories with gelatos and our Italy trip few years ago. So many colorful and delicious desserts and geleto shops all over the place. Every place we went we stopped for a scoop of gelato and tried-tasted almost all the flavors. I decided to try to make the gelato myself finally. Tried making mango gelato a while ago, I guess in 2014 using store brought nut butter and it turned out soo good. I used the same recipe to make this pistachio gelato, but decided to make it with homemade pistachios nut cream. Depth of the gelato flavor from the pistachio nut cream is simply scrumptious!

Gelato and ice cream

Gelato is the Italian word for ice cream. Gelato uses more milk and Churned at a much slower speed so less air is incorporated. So gelato is denser than ice cream. Generally gelato doesn’t use egg yolks or no eggs at all. Custard and milk is cooked on the stove, cooled and churned. Texture is smooth and silky when compared to ice cream.

How to make the homemade pistachio cream?

Cream of pistachio is Made From 100% pistachios nuts with no additives. Uses only 4 ingredients and made less than 5 minutes. Check the link below for recipe.

•  Cream Of Pistachio Nuts

How to get the right custard consistency.

Cook the custard powder and milk by CONSTANT STIRRING (Do not whisk) until it gets to COATING CONSISTENCY (which means sauce reaches a thickness that allows it to coat the food evenly. It should not be too thick or too thin ) in LOW flame only. Another way to test for the right consistency is take a spoon, immerse it in the sauce and turn it over with the back of the spoon facing you. Run your finger down the spoon If you end up with a clean line , your sauce is ready.

Topping suggestions

You could dry roast the pistachio nut in a pan for few seconds for that extra crunch , chop it finely and you can top it on the scoop . Or if you prefer finer topping , whip the whole pistachios nuts in the mixer for few seconds and use it.  Can also add chocolate sauce or chop chocolate in small tiny pieces and add.

Storing instructions

Store the gelato container on the inner most portion of the freezer (away from the door opening – recommended). Make sure to use a air tight freezer safe container. Gelato stays good for four to eight weeks in the freezer or more if stored properly.

Other dessert recipe, I’ve listed few below.

• Oreo Ice Cream Cake
• Eggless Black Forest Cake
• Eggless Chocolate Cake With Chocolate Buttercream Frosting
• French Macarons With Mango Buttercream
• Easy Pumpkin Crinkle Cookies Recipe
• Microwave Milk Peda | Sweet In 5 Minutes

Step by step picture of how to make the eggless pistachio gelato

Ingredients required – Measure all the ingredients given and keep it ready. Prepared pistachio cream , whole milk , custard powder and heavy whipping cream.

Prepare the custard powder slurry – Take 1/4 cup milk and the custard powder in a cup and whisk well without any lumps. Set aside.

Cook on the stove top

Take a pan and add 1 cup milk and heat. KEEP the FLAME in LOW and bring the milk to a boil. When the milk starts to boiling, add the custard powder slurry (make sure there is no lumps) to the boiling milk and STIR / WHISK CONTINUOUSLY (else lumps will start to form).

Cook the custard powder and milk by CONSTANT STIRRING until it gets to COATING CONSISTENCY (sauce reaches a thickness that allows it to coat the food evenly. It should not be too thick or too thin ) in LOW flame only. Another way to test for the right consistency is take a spoon, immerse it in the sauce and turn it over with the back of the spoon facing you. Run your finger down the spoon If you end up with a clean line , your sauce is ready.

Now Add the sweetened condensed milk to the pan with the custard powder-milk sauce . STIR well and switch off the flame and immediately remove pan from the stove. Cool down a bit at room temperature and refrigerate it for 15 minutes (just until it gets cold).

Use a electrical hand mixer and whisk – Make the gelato

Add the prepared homemade pistachio cream to the cooled custard powder and condensed milk mixture. Using a hand mixer beat it starting from low to medium speed (approximately to 2 minutes ). The mixture will start to turn little lighter in color.

Transfer the whipped cream to a preferred size bowl / cake tin  and cover the container to FREEZE.

Freeze until half set and then add heavy cream

Put the bowl in the freezer’s inner part (away from the door). Freeze it for approximately 2 hours or until it is HALF SET ( custard must be half solid and half semi solid to liquid state).

Now take the bowl / cake tin from the freezer and add heavy whipping cream to the half set mixture. Again using hand mixer beat it starting from low speed by gradually increasing speed to medium , beat until it gets smooth and well combined (approximately 2 to 3 minutes) Either you could beat it in the same frozen pan or transfer it to another bowl. Color of the mixture will turn lighter and texture would become smooth

Freeze for About 6-7 hours or until completely set

Now pour back the beaten gelato to cake pan / bowl . Freeze it back in the inner portion of the freezer (away from the door) for approximately 6 to 7 hours or until the gelato is completely set or leave it overnight .

Defrost the gelato few minutes before serving (depending on the outside temperature). Then scoop the gelato and serve it as you wish on a cone or cup or with a warm dessert (Do not dip the scoop in hot /warm water).