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Ninja Creami Pistachio Gelato

Ninja Creami Pistachio Gelato
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This recipe brings the authentic taste of an Italian gelateria right to your kitchen. By creating a simple cooked custard base, you’ll get the richest, smoothest, and most flavorful pistachio gelato—far better than anything from a store. It’s the real deal!

Ingredients

Scale
  • ¼ cup Granulated Sugar
  • 1 tbsp Sugar-Free Pistachio Pudding Mix
  • 3 Large Egg Yolks
  • 1 tbsp Corn Syrup
  • ¾ cup Heavy Cream
  • 1 cup Whole Milk
  • ¼ tsp Almond Extract
  • 2–3 drops Green Food Coloring (optional)

Instructions

  1. Combine Base: In a small saucepan (off the heat), whisk together the sugar and pudding mix. Add the egg yolks and corn syrup, whisking until a thick paste forms.
  2. Add Dairy: Slowly stream in the heavy cream and whole milk while whisking continuously until the mixture is completely smooth. Stir in the almond extract and optional food coloring.
  3. Cook the Custard: Place the saucepan over medium heat. Whisk constantly until the base thickens enough to coat the back of a spoon, reaching a temperature of 165-175°F (74-79°C). Do not let it boil.
  4. Strain and Chill: Immediately pour the hot custard through a fine-mesh strainer into your Ninja Creami pint. Place the pint in an ice bath to cool completely, about 20-30 minutes.
  5. Freeze Solid: Secure the lid on the pint and place it on a level surface in your freezer for at least 24 hours.
  6. Spin It: Place the frozen pint into your Ninja Creami and select the GELATO program. If the texture looks powdery (which is normal!), use the RE-SPIN cycle. If it’s still crumbly, add 1 tbsp of cold milk and RE-SPIN one last time for a perfectly creamy finish.

Notes

  • Serving Suggestion: Enjoy immediately in chilled bowls! Garnish with chopped roasted pistachios for a lovely crunch.
  • Pro Tip: Don’t skip straining the custard! This is the key to catching any tiny cooked egg bits and guaranteeing a perfectly smooth texture.
  • Storage: To store leftovers, smooth the top flat in the pint and press plastic wrap directly onto the surface before replacing the lid. It will freeze very hard. When you’re ready for more, just run it through the RE-SPIN cycle to bring it back to that scoopable, creamy texture.

Find it online: https://meltandmagic.com/ninja-creami-pistachio-gelato/