Tennessee Cowboy

As soon as I get the pistachio paste from nuts.com I'll let everyone know, though my taste buds may not be refined enough.

Re: Pistachio ice cream/gelato. Now I'm totally bumfuzzled. I can see the problem that the cream covers up the pistachio taste. I've never made a gelato, much less a gelato with no dairy at all. Not sure I'm ready to go that far. Anyone have a gelato recipe they like best, other than epicurean?

Hmm. So many recipes I've tried. My original is Dates and Pecans, with dates soaked in liquer to keep them from being frozen. Right now I'm working on Pistachio. Long term goal is to come up with a good low sugar ice cream for my diabetic friends.

Thanks for the kind words! I'm entering the Martha O'Bryan Ice Cream Crankin contest this year (fundraiser for local nonprofit, http://www.marthaobryan.org/crankin/ ). Last year I won 3rd prize with a Date and Pecan combo. This year it's Pistachio Surprise. I started with the Jeni's Ice Cream recipe which call for making a paste from roasted pistachios. Then i made Pistachio pralines, chopped them up and tossed them in at the end. Was a big hit, but the pistachos in the pralines sort of lost their flavor. SO, I went on the web and ordered Pistachio Paste So, here's the plan: I found some Pistachio paste and raw pistachios from nuts.com. They arrive on Friday. The jenis recipe is basically cream, milk, sugar, corn syrup, cream cheese and pistachio paste. I'm going to try Ruben's basic recipe to replace Jeni's, but I'm still trying to figure out how to preserve the pistachio flavor in the nuts. Advice welcome!.

Hello, All. My monniker is Tennessee Cowboy. In real life I am a retired lawyer who has invested way too many hours in ice cream making! I have tested over 100 recipes over the last five years, and I would like to go to a new and higher level. . . hopefully with your help. One of my fixations over the years is how to make low- or no-sugar recipes so that my friends who are on sugar restricted diets can enjoy what I make. At the moment I'm working on pistachio ice cream, and trying to make the pistachios more flavorful and present. My wife is a spectacularly good cook, and I'll share some of her secrets if she will let me.