I have now produced one batch of ice cream and one gelato using the Fiddleyfarms pistachio paste (100%) It is incredibly smooth, and both recipes were a success. I have a friend with a vitamixer. Think it might produce a smoother paste from nuts? Do I roast the raw pistachios before making the pistachio past from scratch? And what about added pistachio oil to thin it and smooth it further? Thanks, as always to my pistachio-loving friends.
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I have now produced one batch of ice cream and one gelato using the Fiddleyfarms pistachio paste (100%) It is incredibly smooth, and both recipes were a success. I have a friend with a vitamixer. Think it might produce a smoother paste from nuts? ODo I roast the raw pistachios before making the pistachio past from scratch? And what about added pistachio oil to thin it and smooth it further? Thanks, as always to my pistachio-loving friends.
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