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jimb0

jimb0

I rarely add much in the way of stabilizers (notwithstanding eggs in custard or the occasional starch) to home ice cream since it rarely sticks around for very long - and stabilizers aren’t going make a huge difference if you’re eating it that day.

 

13 hours ago, JoNorvelleWalker said:

I'm sure it's phycological but if one sprinkles a few pistachios on top it looks and tastes like pistachio.  I noticed in The Perfect Scoop, David Lebovitz roasts all his nuts except pistachio, because roasting causes the green color to turn brown.

 

Absolutely, just like adding vanilla beans is evocative of vanilla, even if the taste isn’t necessarily that different (if you make your own vanilla, this is a great use for the grains you can strain out of the extract). You could probably bump up the roast flavours with a little toasted nut oil; that might not add too much in the way of brown colour. 

 

 

jimb0

jimb0

I rarely add much in the way of stabilizers (notwithstanding eggs in custard or the occasional starch) to home ice cream since it rarely sticks around for very long - and stabilizers aren’t going make a huge difference if you’re eating it that day.

 

13 hours ago, JoNorvelleWalker said:

I'm sure it's phycological but if one sprinkles a few pistachios on top it looks and tastes like pistachio.  I noticed in The Perfect Scoop, David Lebovitz roasts all his nuts except pistachio, because roasting causes the green color to turn brown.

 

Absolutely, just like adding vanilla beans is evocative of vanilla, even if the taste isn’t necessarily that different (if you make your own vanilla, this is a great use for the grains you can strain out of the extract). 

 

 

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