Vegan PIstachio Ice Cream - UNTESTED
- 1 cup pistachios
- 2 cups soymilk - separated to 1/4 cup and 1 3/4 cups
- 3/4 cup sugar - separated to 1/4 and 1/2 cups
- 2 Tbs custard powder (like Bird's brand), cornstarch, or arrowroot
- 1 tsp almond extract
- 1 cup soymilk creamer
- 3/4 cup pistachios, coarsely chopped
Mix 1/4 cup soymilk with custard powder. Set aside.
Finely grind 1 cup pistachios and 1/4 cup sugar in processor. Bring 1 & 3/4 cups of soymilk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract, cornstarch/custard powder, and remaining sugar.
Return saucepan to heat. Cook the custard over a low heat, stirring constantly, until thick.
Remove from heat. Strain into large bowl. Chill until cold, about 2 hours.
Making the ice cream:
Stir creamer into custard. Transfer mixture to ice cream maker and make according to manufacturer's guidelines.
About 5 minutes before manufacturer's specified end time for processing ice cream, add chopped pistachios. Continue processing. Transfer ice cream to freezer for firmer ice cream of serve immediately for soft-serve style ice cream.