Vegan Ice Cream: Pistachio

## Variant 1 (9/12/23)

I1: 1 cup pistachio butter (from pureed pistachios)
I2: 2 cups oat milk
I3: 1.5 cup sugar
I4: 1 tsp vanilla
I5: ½ tsp salt

I(1-5)
O1: Blend
O2: Churn

### Notes

This recipe started as a custard ice cream. Then I took out the half and half and used pistachio for fat. Then I took out the egg and here we are.

### Result

This very much tasted like candy. I think I overshot. I was worried it would get firmer with the loss of egg, so I added more sugar, comparable to the chocolate, but I think 1.25 might have been enough. That said, this is encouraging. I think I could potentially up the non-dairy milk and get more volume off the recipe. We’ll see how this sets, but this is promising.

## Variant 2 (9/12/23)

I1: 1 cup pistachio butter (from pureed pistachios)
I2: 1 cup water
I3: 2 cups oat milk
I4: 1.5 cup sugar
I5: 1 tsp vanilla
I6: ½ tsp salt

I(1-6)
O1: Blend
O2: Churn

### Note

I melted variant 1 and added a cup of water before rechurning.

### Result

Better mouth feel. More solid. Might use three cups of oat milk instead of the cup of water next time, but generally happy with this.

## Variant 3 (9/xx/23)

I1: 1 cup = 254 g pistachio butter (from pureed pistachios)
I2: 3 cups almond milk
I3: 1.25 cup sugar
I4: 1 tsp vanilla
I5: ½ tsp salt

I(1-5)
O1: Blend
O2: Churn

### Result

Tasted like almonds. All, flavor release seemed off. Melted to a watery taste and felt like there wasn’t enough pistachio flavor. Try a full fat not-milk next time.

## Variant 4 (11/20/23)

I1: 1 cup = 254 g pistachio butter (from pureed pistachios)
I2: 1.5 cups oat milk (1.5g fat/1c)
I3: 1.5 cups oat creamer (1g fat/1T)
I4: 1.25 cup sugar
I5: 1 tsp vanilla
I6: ½ tsp salt

I(1-6)
O1: Blend
O2: Churn

### Result

Very tasty and creamy, but “tastes cold”; didn’t have stabilizers.