Monday, May 18, 2009

ice cream season begins with an experiment!

I'm trying to make some vegan pistachio ice cream. It's been a headache so far, mostly in that it's making me think too much about how to do it right. My shortcuts haven't worked, so I'm back to the drawing board. I'm posting this mostly for myself as a place to have all the info in one place. I'm hodgepodging together a couple of recipies, so this is, as of this posting, untested. I'll post when it is, though.

Vegan PIstachio Ice Cream - UNTESTED


Custard base:
  • 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

Remaining Ingredients:
  • 1 cup soymilk creamer
  • 3/4 cup pistachios, coarsely chopped


Custard base:

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.

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