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Old 03-02-2013, 08:39 PM   #31
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Wow Tweaker I love pistachio anything.

I've never seen this.
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Old 03-02-2013, 08:45 PM   #32
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I agree, Esther, I love pistachio flavor. I need to make some more pistachio ice cream, I especially love that! I think I posted my recipe on here back when I made the cake, I'll see if I can find it.
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Old 03-02-2013, 08:59 PM   #33
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Here's my ice cream recipe, originally posted back in '08. I didn't add glycerin back then but now I do, 1 to 2 Tbsp. makes it nice and scoopable.

Pistachio Ice Cream

2 Tbsp. cold water
1/2 cup plus 2 Tbsp. half and half
1/2 cup Toasted Marshmallow DaVinici Syrup

1/2 cup Isomalt
1/4 tsp. Splenda Quick-Pack
3 Tsp. Erythritol
1/4 tsp. salt
1/2 tsp. xanthan gum
2 Tbsp. pistachio sugar-free Jello pudding powder

1 tsp. vanilla extract
1/4 tsp. almond extract
1 1/2 cups half and half
1/4 cup broken shelled pistachio nuts

Combine the isomalt, splenda, E, salt, xanthan and pudding powder - set aside.

Combine water, 1/2 and 1/2 and DaVinci syrup. Heat in saucepan till bubbles start to form.

Remove from heat and add to isomalt mixture - whisk till dissolved.

Stir in 1 and 1/2 cups half and half and the extracts.

Refrigerate 2 hours or overnight.

When chilled, pour into freezer bowl and process according to manufacturers directions.
Five to 10 mins. before completion, pour in the pistachio nut pieces.

Now, this was very scoopable after 2-3 hours, but after freezing overnight it's quite hard, although I can still scoop it by running the ice cream scoop under very hot water and then scooping.
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Last edited by Tweaker Geek; 03-02-2013 at 09:04 PM..
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Old 03-03-2013, 08:27 PM   #34
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Old 03-04-2013, 09:20 AM   #35
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Wow, Tweeker, that sounds great. Thanks
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Old 03-06-2013, 06:52 AM   #36
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pistachio is my favorite animal.

I would eat lima beans, brussels sprouts, and liver if it were coated with pistachios. (no, not really, but you get the point, i am sure). It looks fairly complicated. But, I will give it a try before year's end. It looks incredibly beautiful, and I am sure it tastes equally fine. Love & Profits: FLATFERENGHI
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Old 03-06-2013, 03:04 PM   #37
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pistachio ice cream tweaker greek

Quote:
Originally Posted by Tweaker Geek View Post
Here's my ice cream recipe, originally posted back in '08. I didn't add glycerin back then but now I do, 1 to 2 Tbsp. makes it nice and scoopable.

Pistachio Ice Cream

2 Tbsp. cold water
1/2 cup plus 2 Tbsp. half and half
1/2 cup Toasted Marshmallow DaVinici Syrup

1/2 cup Isomalt
1/4 tsp. Splenda Quick-Pack
3 Tsp. Erythritol
1/4 tsp. salt
1/2 tsp. xanthan gum
2 Tbsp. pistachio sugar-free Jello pudding powder

1 tsp. vanilla extract
1/4 tsp. almond extract
1 1/2 cups half and half
1/4 cup broken shelled pistachio nuts

Combine the isomalt, splenda, E, salt, xanthan and pudding powder - set aside.

Combine water, 1/2 and 1/2 and DaVinci syrup. Heat in saucepan till bubbles start to form.

Remove from heat and add to isomalt mixture - whisk till dissolved.

Stir in 1 and 1/2 cups half and half and the extracts.

Refrigerate 2 hours or overnight.

When chilled, pour into freezer bowl and process according to manufacturers directions.
Five to 10 mins. before completion, pour in the pistachio nut pieces.

Now, this was very scoopable after 2-3 hours, but after freezing overnight it's quite hard, although I can still scoop it by running the ice cream scoop under very hot water and then scooping.
Hi,
Where and how much Glycerin do you add to this ice cream [please?
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Old 03-06-2013, 04:17 PM   #38
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Julie and Flatferenghi - if you try it I'm sure you'll like it.

Majomar - I use 2 Tbsp. glycerin. I buy it from Netrition.
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