Pistachio ice cream recipe

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>>9235352
Measure out 150g granulated sugar and pour your pistachios on top and blend, I'm using the dry goods container with my Vitamix.

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>>9235352
Don't blend too much or you'll make pistachio butter, finished product is pictured

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>>9235352
Measure out 484g whole milk in a heavy bottom pot and add the pistachio mixture

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>>9235352
Heat mixture while whisking until 160F then remove from heat, place lid on the pot and let steep for an hour or two

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>>9235352
Once steeped blend once more and filter out the nut bits using a nut milk bag or if you don't have a nut milk bag, a brand new pantyhose that you've previously cleaned with hot water and dish soap.

When completely strained out discard the meal/pulp/whatever and add 252g heavy whipping cream and 1 tbsp vanilla extract, I used homemade rather than my nielsen massey.

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>>9235352
Churn mixture (mine is still churning at the moment).

>>9235352
>484g whole milk
>252g heavy cream
Very specific.

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>>9235352
Dump churned ice cream into a container then freeze until hard.

Will bump thread with the hardened and served result when ready.
>>9235430
I like consistency.

Looks good as always, OP (if you're the same ice cream anon I've seen). You did the froot loops ice cream right? Did you ever crush the froot loops and freeze them before adding? I thought it may help with the softening issue you were having.

Related to that, I like crunch. You strained all the nut bits out, but what about adding some more crushed pistachios after straining the first ones out? Again, if you are concerned about them becoming soft, freezing them should help. Let me know your thoughts.

Do you make any wacky flavors?

>>9235477
I've yet to make fruit loops again but i will try your suggestion if/when I do.
Reason why I did the pistachios like I did was my major complaint with pistachio ice cream and Gelato I've had is its lacking in overall nut flavor and instead you get weak ice cream with mediocre nut bits in it but possibly adding more toasted and crushed nuts to mine after the fact could improve it though personally i'd probably add them when serving.

>>9235451
Looks great OP. You should try adding some rosewater next time to make some turkish delight ice cream.

are you the same guy who made dubble bubble ice cream a few weeks ago?

>>9235478
I've made candy bar ice cream, froot loops ice cream and fruity pebbles ice cream as far as wacky flavors go.
>>9235501
No I am not.

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>>9235352
Bit late but it's hardened up enough to scoop, shoulda left it in the colder freezer but oh well.

Tastes strongly of pistachio and only change I could see that would improve it is the earlier suggestion of adding some crushed pistachios to it after churning.

>>9236581
Good job, it looks tasty. I think the crushed nuts would be a good addition. You should do it for your next batch.

what if I don't have a churning machine?

>>9237076
You could try the bag in a bag method I guess? I don't think it would turn out too well though.