Nut & Specialty

Pistachio Gelato

Name: Pistachio Gelato
Yield: 3242 grams
Ingredients: 380g Granulated Sugar (Sucrose); 65g Dextrose; 55g Nonfat Dry Milk Powder; 90g Nevepann 50C; 50g Pistachios (Raw, Shelled); 2g Coarse Salt; 2150g Whole Milk (3.25% fat); 200g Heavy Cream (36% fat); 250g Delipaste Pure Pistachio

A classic pistachio gelato made with 100% pure pistachio paste and Fabbri's Nevepann 50C.

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Updated September 3, 2026 Yield 3,242g

Recipe

Ingredients

Scaled yield: 3,242g

Granulated Sugar (Sucrose) 11.7% of recipe
380g
Dextrose 2% of recipe
65g
Nonfat Dry Milk Powder 1.7% of recipe
55g
Nevepann 50C Supplied by Fabbri 2.8% of recipe
90g
Pistachios (Raw, Shelled) 1.5% of recipe
50g
Coarse Salt 0.1% of recipe
2g
Whole Milk (3.25% fat) 66.3% of recipe
2,150g
Heavy Cream (36% fat) 6.2% of recipe
200g
Delipaste Pure Pistachio Supplied by Fabbri 7.7% of recipe
250g

Allergens: dairy, tree_nuts

Steps

1
Whisk together the sugars, nonfat dry milk powder, salt, raw pistachios and the Nevepann 50C.
2
Add the dairy and pistachio paste. Blend for 1 - 2 minutes with an immersion blender.
3
Heat the base until 85 degrees Celsius.
4
Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.

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Pistachio Gelato

Ingredients

Method

Pistachio Gelato

Ingredients

Steps

Made from this recipe

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Amount	Ingredient
380g	Granulated Sugar (Sucrose)
65g	Dextrose
55g	Nonfat Dry Milk Powder
90g	Nevepann 50C
50g	Pistachios (Raw, Shelled)
250g	Delipaste Pure Pistachio
2g	Coarse Salt
2,150g	Whole Milk (3.25% fat)
200g	Heavy Cream (36% fat)

Step	Instructions
1	Whisk together the sugars, nonfat dry milk powder, salt, raw pistachios and the Nevepann 50C.
2	Add the dairy and pistachio paste. Blend for 1 - 2 minutes with an immersion blender.
3	Heat the base until 85 degrees Celsius.
4	Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.