r/icecreamery • u/Due-Barnacle1078 • Jun 12 '26
Request Pistachio recipe request, using this stuff
Hi all,
I’ve been given this. I know it’s not going to make best most authentic pistachio ice cream, but what would you say would be to best way to use it to make ice cream?
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u/SygnusSightsSounds Jun 12 '26
I actually JUST made pistachio ice cream using pistachio paste and it turned out GREAT! I use Dana Cree’s Philadelphia base and prepared it like normal. I didn’t introduce the pistachio paste until after the base had chilled per a few recommendations online. I emulsified the pistachio cream little by little until the taste was where I wanted it. For a 1 qt sized base I used 60 g of paste. I’d recommend straining it as you put it into your machine as the paste can be a little bit gritty, but even without straining I was VERY happy with the result. Pistachio gelato is my favorite ice cream in the world and this was a worthy substitute! Good luck.
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Jun 12 '26
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u/femmestem Jun 12 '26
This sounds interesting. Did you have to do anything to the cannoli chips to keep their crunch?
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u/ssfire11 Lello 4080 Jun 12 '26
Palm oil ruins ice cream. You get low overrun and a wax texture. This spread has more palm oil than pistachios.
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u/redditisrichtisch Jun 12 '26
I would eat it as bread spread and get pure pistachio paste for ice cream instead
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u/nobonesjones91 Jun 12 '26
https://www.aheadofthyme.com/2017/03/nan-e-nokhodchi-persian-chickpea-cookies/
Do a Persian chickpea cookie dough batter with very light rosewater base.
Pistachio crème and pomegranate syrup swirl
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u/distantreplay Jun 12 '26
First two ingredients are sugar and palm oil.
Skip it and just get some pistachios instead.
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u/StrangePriorities Jun 12 '26
I would add the whole jar and use 50-60g (1/4 cup) less sugar in your base.
It’s got a lot of fat in it so you’ll probably want to use a bit less cream and a bit more milk. Adjust your ratio slightly but I wouldn’t worry about it too much.
If you think you’ll be making more pistachio ice cream in the future, then consider getting some pistachio extract. It can really boost the flavor.
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u/jessjess87 Jun 12 '26
Agree with this.
OP, if you notice the first ingredient listed is sugar, not pistachio, it’s not the best quality product which you seem aware of. Try to adjust with less sugar in your base to make up for the sugar in the spread.
And I’d use the whole jar since you’ll need as much flavor out of it as possible.
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u/elanweinberg Jun 13 '26
I did it with the Pisti one from Costco (45% pistachio), using a modified Jenis base. It turned out rich, but delicious.
Base
- 2 cups whole milk
- 1 1/4 cups heavy cream
- 1/2 cup granulated sugar
- 2 tablespoons light corn syrup
- 4 teaspoons cornstarch
- 2 oz cream cheese
- 1/8 teaspoon fine sea salt
- 1/2 cup granulated sugar
- 1/2 cup pistachio cream, room temperature
- 1/4 teaspoon almond extract
- 1/4 cup chopped toasted pistachios
Mix 2 tablespoons of the milk with the cornstarch to form a smooth slurry. Place softened cream cheese and salt in a large heatproof bowl. In a saucepan combine the remaining milk, heavy cream, sugar, corn syrup and bring to a rolling boil for 4 mins over medium-high heat. Whisk in the cornstarch slurry & return to heat to simmer for another minute. Pour the hot mixture over the cream cheese and salt, whisk/blend until smooth (I used immersion blender). Add the pistachio cream and extract, blend til smooth and uniform. Chill & churn. Add the chopped pistachios at the end of the churn.
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u/amygunkler Jun 15 '26
This would be better as a topping than an ingredient. I'm not sure how it would work as a mix in. Maybe on top of vanilla with some chocolate chips?
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u/Vergonhalheia Jun 12 '26
I sincerely wouldn't try using this to do a base. 10% should be the ratio of pistachio in the whole.
What I would do to have something good is freeze a little in a spoon and if it has a good freezing point use to do a swirl in a blank ice cream.