Pistachio Gelato [24oz]¶

From the transcript of AMAZING Ninja Creami Pistachio Gelato.

Composition of the base

This recipe turns standard store-bought salted roasted pistachios into a luxury gelato.

The creator uses a unique "roundabout" method to make the nut paste, which keeps your blender from overheating and results in a much smoother texture.

A key tip is to stir the base occasionally while it's in the freezer so the nut solids don't all sink to the bottom.

Ingredients¶

Pistachio Base

• 95g Salted roasted pistachios (≈1 cup shelled)^a)
• 445g 2% Milk (≈1.9 cups)^b)
• 110g White sugar (≈1/2 cup + 1 tbsp)^c) • Split: use a small amount for the paste and guar gum mix
• 6g Corn syrup (≈1.2 tsp)^d)
• 25g Skim milk powder (≈3 tbsp)^e)
• 0.7g Guar gum (≈1/4 tsp)

🥗 Sources of nutritional information: ^a) Salted Roasted Pistachios (Video Stats) • ^b) Milk, cow, fluid, reduced fat (~1.5% fat) • ^c) Sugar, white, granulated or lump • ^d) Light corn syrup (32 DE) • ^e) Milk, cow, powder, skim, unfortified

Directions¶

1. Base Prep: Remove pistachios from their shells. Place the nuts in a mini blender with about 1/2 tablespoon of the sugar and blitz for a few minutes.
2. Take ≈100ml of the milk and warm it in the microwave until it is just hot to the touch. Slowly spoon this warm milk into the blender with the nuts and blitz until it becomes a smooth liquid.
3. Warm the remaining milk in the microwave and stir in the rest of the sugar (minus a teaspoon) and the skim milk powder until dissolved.
4. In a small bowl, mix the guar gum with the remaining 1 teaspoon of sugar to prevent lumps, then stir it into the warm milk.
5. Stir in the corn syrup and finally mix in the pistachio liquid until the base is consistent.
6. Aging: Let the base cool in the refrigerator for at least 4 hours.
7. Freezing: Pour the mixture into a Ninja Creami tub. Place it in the freezer. Freeze for 24 hours.
8. ⚠️ Important: Periodically stir the base with a fork or spoon during the first few hours of freezing to keep the nut solids from settling at the bottom.
9. Processing: Process on the "Ice Cream" setting.
10. Hardening: Serve immediately for the best texture.

Nutrition Facts¶