Vegan pistachio ice cream
This pistachio ice cream will delight more than one gourmand… I make my own pistachio paste, it is true that it makes a big difference… But I also have a magical ingredient that deepens beautifully the subtil aroma of pistachio: mahlab. Mahlab is a very popular spice in the Middle East, used for making cakes but also brioches and drinks. It is the almond of a wild cherry. It is extracted, dried and reduced to powder. Mahlab brings a delicate fruity flavor with bitter almond notes. I use only one pinch to sublimate the taste of the pistachio because a little goes a long way…
If you don’t have the time or equipment to make your homemade pistachio paste, you can of course use commercial pistachio paste or butter. However, make sure that it does not contain artificial colors or flavors. You will have to adjust the proportions and probably use less because they are generally quite concentrated. As an alternative, you can also choose to use raw pistachios, roasting them lightly in the oven and blend them in the ice cream mix.
If you want to make pistachio paste yourself:
For 300 g of pistachio paste, you will need 90 g of sugar, 220 g of raw pistachios, 10 g of neutral oil and a pinch of mahlab.
Lightly roast the pistachios for 5 minutes in an oven at 150 ℃.
Cook the sugar with 20 g of water until it reaches 121°C. Then add the roasted pistachios and mix for a few minutes over medium heat. The pistachios will “sand”, i.e. the sugar that coats them becomes white. Then pour the pistachios into the mixer bowl, with the oil and a pinch of mahlab. Blend for several minutes, with resting periods so you don’t damage the mixer. At the beginning you will get a powder and then gradually a smooth pistachio paste.
Ingredients for pistachio ice cream:
300 g of soy milk
55 g of sugar
10 g of oatmeal
100 g of homemade pistachio paste ( or as an alternative, 70 g of lightly roasted unsalted pistachios, and 30 g of sugar)
A few spinach leaves (optional of course, it’s for the color!)
1. Pour the milk, sugar, oatmeal and mahlab powder into a saucepan.
2. Heat, stirring frequently until the preparation begins to simmer.
3. Cover and let stand for 10 minutes.
4. Blend the milk and then add the pistachio paste and blend again.
5. Add the spinach leaves and mix again.
6. Pour the preparation into the Ninja creami pot and freeze for 24 hours
7. Use the Ice Cream program. If necessary, then use the Re Spin program.
8. Serve immediately with a few chopped pistachios.
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