There’s pistachio gelato … and then there’s that neon-green stuff that should be arrested for impersonation. We’re here to make sure you start summer off right with the real thing: creamy, nutty, not-too-sweet, and unmistakably pistachio.
This is the easiest gelato recipe ever written: you don’t even need an ice cream maker. Just half a jar of Marco Colzani’s luxurious pistachio crema, good milk + cream (or vegan substitutes), and a little bit of patience.
The magic? Colzani’s spread is made with real Sicilian pistachios, Sicilian extra virgin olive oil, Italian raw sugar, and a pinch of sea salt. Nothing else.
No fancy tools required, just a metal bowl, whisks, and a freezer.
Feeling extra? Top each scoop with toasted Bronte pistachios for crunch and bragging rights.
The texture is insanely smooth, and the flavor? Pistachio with a capital P.
GET THE RECIPE and prepare to ruin store-bought ice cream forever. Buon gelato!