Steph Grasso’s Pistachio Gelato

Ingredients

• 1 cup lightly salted roasted pistachios (divided; use 1/4 cup for blending and the remaining 1/4 cup for topping (source quantity appears inconsistent: 1 cup total, but the instructions allocate 1/2 cup))
• 1.5 cup nonfat or low-fat Greek yogurt
• 0.333 cup sweetened condensed milk
• 1 tbsp fresh lime juice

Steps

1. 1

   Put 1/4 cup of the pistachios in a blender. Blend on low, gradually increasing to high, for 30 seconds to 1 minute, until finely ground.

2. 2

   Add the Greek yogurt, sweetened condensed milk, and lime juice. Blend on low, gradually increasing to high, for 1 to 2 minutes, until smooth.

3. 3

   Line a small 1- to 1 1/2-quart baking dish or loaf pan with parchment paper. Pour the gelato mixture into the lined dish.

4. 4

   Coarsely chop the remaining 1/4 cup pistachios and sprinkle them evenly over the top.

5. 5

   Freeze uncovered overnight, for 8 or more hours, until firm.

6. 6

   To serve, portion out the amount you want and let it stand at room temperature for 20 to 40 minutes, until softened enough to scoop to your liking. It will be very firm straight from the freezer; if you are not thawing the whole batch, use a table knife or ice cream scoop to remove the portion you want.

7. 7

   Tightly cover and freeze the remainder for up to the duration stated in the source. The source text reads “& weeks,” so the intended storage duration is unclear.

Notes

The ingredient list states 1 cup pistachios, but the instructions specify 1/4 cup for blending and 1/4 cup for topping (1/2 cup total). The source says to freeze leftovers for “up to & weeks”; this appears corrupted, so the storage duration cannot be determined.

Nutrition per serving

• dessert
• vegetarian
• gluten-free
• no-churn
• frozen
• make-ahead