Duomo Gelato

Pistachio Cardamom Gelato That Goes Viral: A Velvet-Smooth Recipe and Story

Pistachio Cardamom Gelato That Goes Viral: A Velvet-Smooth Recipe and Story

Introduction

  • If you’re hunting for a gelato that looks as stunning as it tastes and has shareable wow-factor, this Pistachio Cardamom Gelato is your answer. It blends rich pistachio with a warm kiss of cardamom, delivering a silky, scoopable texture that fans will want to bookmark, recreate, and share.

Hero image note

  • Aim for a glossy, vibrant green gelato with visible pistachio specks. Shoot against a clean white or brass-toned surface to make the color pop. A slow-motion shot of the churn and a close-up of the scoop will boost engagement.

Section 1 — The Standout Gelato Recipe (yields about 1 quart / 1 liter)

Ingredients

  • 1 cup (120 g) roasted, unsalted pistachios, plus extra for garnish
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2/3 cup (135 g) sugar
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cardamom
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • Optional: drizzle of honey or a pinch of smoked salt for finishing

Equipment

  • Saucepan, whisk, mixing bowls, blender or food processor, fine-mesh sieve, ice bath, churner or ice cream maker (or a sturdy no-churn method)

Instructions

  1. Make pistachio base

    • Pulse pistachios in a blender until finely ground with small bits for texture.
    • In a saucepan, warm milk, cream, half of the sugar, salt, and cardamom until just steaming. Do not boil.
    • Add the ground pistachios, simmer 2 minutes, then remove from heat. Let steep 15 minutes.
    • Strain through a fine-mesh sieve or cheesecloth to remove solids. Return liquid to the pan.

  2. Temper yolks

    • In a bowl, whisk yolks with remaining sugar until pale.
    • Slowly pour a ladle of warm milk mixture into yolks while whisking (to temper).
    • Return yolk mixture to pot with milk. Cook over low heat, stirring constantly, until it coats the back of a spoon (about 170°F / 77°C). Do not boil.

  3. Chill and churn

    • Stir in vanilla extract.
    • Cool quickly in an ice bath, then refrigerate at least 4 hours (overnight is best).
    • Churn in an ice cream maker until thick and creamy. If you don’t have a machine, use a no-churn approach (see notes).

  4. Finish and serve

    • Scoop into a container, freeze until firm 2–4 hours.
    • Garnish with chopped pistachios and a light drizzle of honey or a pinch of smoked salt.

No-churn alternative (quick version)

  • Whisk 2 cups heavy cream with 1 cup sweetened condensed milk, 1/2 tsp cardamom, and 1 tsp vanilla. Fold in finely ground pistachios. Freeze in a shallow pan, whisk vigorously every 30–45 minutes for the first 2–3 hours to break ice crystals.