Pistachio Ice Cream

After almost three weeks of no blog posts, you’d think I have a lot of pictures of food to show by now, but no: I only have one.

But it’s a good one! I made pistachio ice cream today, because it was a kind of ice cream that I had never tried before and I thought it was about time. I started yesterday by looking at recipes online for a bit and found a few vegan recipes that looked pretty good. I think this recipe is most similar to what I ended up doing: I processed a cup of pistachios (rinsed and soaked in hot water – I couldn’t find unsalted untoasted ones, so I figured this was the best way to get rid of the salt…) with about 5 tablespoons of agave, some water and a teaspoon of almond extract. When it had turned into a nice smooth mixture, I added a package of Soyatoo whipping cream and some lemon juice. I chilled it overnight and put in in the ice cream maker today.

I wasn’t sure what to expect, as I hadn’t had this flavour of ice cream before, but I liked it! My Dad said it tasted like other pistachio ice creams he’d had before, too, so it’s safe to say it turned out well. There is room for improvement, though. I think the taste would be better if it was a bit sweeter. This surprises me, as the other recipes I found all used less agave nectar than I did, but I guess I just like my ice cream sweet!