report: ice cream recipe, part 1

Yesterday, I posted my cut-and-paste recipe for vegan pistachio ice cream. The first part of the recipe involves making a pistachio custard, which sounded like it would be a pain in the butt without eggs. It actually cooked up pretty darn well, I must say. It remains to be seen how the consistency is today, but last night, it behaved very much like a custard. A. noted it was a pretty putrid green color, but it tasted pretty damn awesome. I'll also note that I made it last night so that it was out of the way and could cool overnight.

I stopped at the Spice House on the way home, where I picked up arrowroot and almond extract. I used the arrowroot as my thickener, and it did its job. I got a little nervous that it wouldn't and added a little more than the recipe called for. I hope I don't end up regretting that when I go to assemble the ice cream this evening. I can always thin it with a little more soy milk, I bet.

So, part 1 has been tested and successful!

Also, I heart my food processor. Amazing appliances; such a timesaver. The coarse chopping of the pistachios for the ice cream add-in is already done. Did that in the food processor while I waited for the custard to boil.

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

Ingredients

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

Directions

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.