Nut flavors are challenging if you're looking for intense flavors, without the texture turning to peanut butter. My general model is along these lines:
-no eggs
-add ~2g soy lecithin/kg for emulsification/de-emulsification
-no more than 10% milk fat (total fat will still be high from the the nut paste)
-pay close attention to total solids. Aim or somewhere between 37% and 42%. The nut paste is essentially 100% solids, so you'll add less than the usual amount of skim milk powder, or maybe none at all. The exact right level of solids will depend on preference with a given nut paste. Too little and you'll have ice problems and thin body, too much and it will be like eating peanut butter.
-ideally, customize a stabilizer blend. High on the locust bean gum, to reduce ice crystals. Low on the guar (it tends to add body and chew ... you won't need help here. No xanthan. It forms a gel with lBG.
