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10 min prep · 24h freeze 4 pints medium
Sicilian-style pistachio: low fat, high MSNF, real paste from blanched green pistachios. Find pure paste (no added oil/sugar).
Almost — small tweak
Close to target. A small adjustment will make it noticeably smoother.
⚠️ TWEAK
Fat
8.7%
target 4–9%
Sugar
19.5%
target 16–22%
MSNF
12.3%
target 10–12%
Total solids
42.5%
target 32–40%
PAC291.1 / 240–300
POD (sweetness)
162
target 140–190
Total mass
747 g
target 473 g = pint
Why
- • MSNF 12.3% is above 12% — risk of sandy texture.
- • Total solids 42.5% is above 40% — base will be gummy.
Fix it
- → Add 67 g water to lower total solids.
Ingredients
Scale to the number of pints you want — every gram scales with you.
4
pints
- Whole Milk503 g
- Heavy Cream44 g
- Pistachio Paste (pure)60 g
- Granulated Sugar70 g
- Dextrose22 g
- Skim Milk Powder48 g
Batch mass747 g
Method
- 1.Warm milk and cream, whisk in dry ingredients until dissolved.
- 2.Off heat, whisk in pistachio paste.
- 3.Cool, pint, 24h freeze.
- 4.Spin on Gelato.
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