Italian · dessert

Gelato al Pistacchio

Gelato al Pistacchio reads richness 6.7, sweetness 6.1 and nutty 4.9 on Palate's 0–10 flavor X-ray — a Italian dessert, about 1 hr. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Richness 6.7 · Sweetness 6.1 · Nutty 4.9 · Umami 4.0 · Salinity 3.3 · Earthy 1.8 · Bitterness 1.2 · Floral 0.6

What's in it (6)

Time & effort: about 1 hr (20 min active) · effort: easy

Nutrition (per 100 g, engine-estimated): 373.8 kcal, 21.7 g protein, 15 g fat, 38.9 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

  1. Make a classic custard base by heating milk and cream, whisking into beaten egg yolks and sugar, then cooking to 82C.
  2. Stir pistachio paste thoroughly into the warm base, cool over ice, and churn in an ice cream machine at a slow pace (gelato has less air than ice cream).
  3. Store at a slightly warmer temperature than ice cream and serve soft.

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Keep reading: what richness, sweetness, nutty mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.