Nut & Specialty

Sicilian-Style Pistachio Gelato

Name: Sicilian-Style Pistachio Gelato
Yield: 2005 grams
Ingredients: 285g Granulated Sugar (Sucrose); 32g Dextrose; 85g Glucose Syrup (DE 38-42); 112g Nonfat Dry Milk Powder; 15g Superneutro Milk; 4g Neutro; 3g Coarse Salt; 1060g Water; 254g Heavy Cream (36% fat); 110g Pistacchio Verde di Bronte DOP; 45g Pistachios (Raw, Shelled)

A traditional Sicilian-style pistachio gelato made with water and cream instead of milk, allowing the rich, nutty Bronte pistachio flavor to take center stage. Lighter, cleaner, and intensely pistachio-forward.

Gelato Expert

View profile

Updated August 1, 2026 Yield 2,005g

Recipe

Ingredients

Scaled yield: 2,005g

Granulated Sugar (Sucrose) 14.2% of recipe
285g
Dextrose 1.6% of recipe
32g
Glucose Syrup (DE 38-42) 4.2% of recipe
85g
Nonfat Dry Milk Powder 5.6% of recipe
112g
Superneutro Milk Supplied by PreGel 0.7% of recipe
15g
Neutro Supplied by PreGel 0.2% of recipe
4g
Coarse Salt 0.1% of recipe
3g
Water 52.9% of recipe
1,060g
Heavy Cream (36% fat) 12.7% of recipe
254g
Pistacchio Verde di Bronte DOP Supplied by Anselmi 1892 5.5% of recipe
110g
Pistachios (Raw, Shelled) 2.2% of recipe
45g

Allergens: dairy, tree_nuts

Steps

1
Mix the sugar, superneutro, and neutro together first.
2
Add glucose, dextrose, nonfat dry milk powder, and salt, then whisk.
3
Add the water and cream, whisk well.
4
Add the pistachio paste & pistachios. Blend for 1 - 2 minutes with an immersion blender.
5
Heat the base until 85 degrees Celsius.
6
Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.

Community

Made from this recipe

See how it turned out for other people and what they would adjust next time.

No shared results yet. Sign in to share your batch when you make it.

Base RecipeGelato Shop ReadyNut

Make it your own

Copy this recipe to MyLab with Pro

Sign in to save a private, independent version. Eligible Basic accounts can start a free 7-day Pro trial—no card required.

Create account to copy Sign in to copy

Menu

Sicilian-Style Pistachio Gelato

Ingredients

Method

Sicilian-Style Pistachio Gelato

Ingredients

Steps

Made from this recipe

Copy this recipe to MyLab with Pro

Export recipe as PDF

Amount	Ingredient
285g	Granulated Sugar (Sucrose)
32g	Dextrose
85g	Glucose Syrup (DE 38-42)
112g	Nonfat Dry Milk Powder
15g	Superneutro Milk
4g	Neutro
3g	Coarse Salt
1,060g	Water
254g	Heavy Cream (36% fat)
110g	Pistacchio Verde di Bronte DOP
45g	Pistachios (Raw, Shelled)

Step	Instructions
1	Mix the sugar, superneutro, and neutro together first.
2	Add glucose, dextrose, nonfat dry milk powder, and salt, then whisk.
3	Add the water and cream, whisk well.
4	Add the pistachio paste & pistachios. Blend for 1 - 2 minutes with an immersion blender.
5	Heat the base until 85 degrees Celsius.
6	Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.