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Tennessee Cowboy

Making Pistachio Ice Cream and Gelato

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For my tastes, unroasted is better. I always used roasted until trying the unroasted version in one of the best ice cream shops in Italy. I must say that one was a dairy ice-cream, but I tried the MC version with unroasted pistachios and feel the same for that too.

 

 

 

Teo

 

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I think the pistachio butters I used were roasted.  One issue in general with roasted nuts is that there is a tendency I've noticed for nuts to be over-roasted.  It's pretty much impossible to get roasted hazelnuts that aren't roasted to death, and some of the Italian hazelnut butters I tried were the worst offenders.   I think my preference would be for the nuts to be lightly roasted. 

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The nuts.com sale ended early this morning and I had to order before I saw these replies.  I went with roasted.  Thanks.

 

 

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Now I'm thinking that the brand of oil I used and the one I plan to use again, La Tourangelle, is roasted.  Are Italian pistachio oils typically unroasted?

 

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If you are asking about pistachio oils sold in Italy, I can't answer, sorry. Pistachio oil is far from being a common ingredient here. I remember seeing it only once in a restaurant many years ago, it's impossible for me to remember if it was roasted or unroasted.

When I made the MC pistachio sorbet I just subbed pistachio oil with peanut oil (peanut oil sold here is deodorized and neutral tasting), I didn't bother to look for pistachio oil since it's expensive, hard to find and I didn't know what to do with all the leftover. I tried the MC pistachio sorbet just to see how it came out and gain more experience. For personal consumption at home I much prefer fresh fruit sorbets (strawberry, blackberry, peach, pear, pineapple, banana, so on).

 

 

 

Teo

 

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