Profile - Creamy Pistachio Ice Cream with Chunks of Pistachio.
Pistachio was the FOTW, Odie gave me the idea of taking the FOTWs and throwing them into The Ice Cream Trinity to see what happens. I didn’t have any Pistachio flavors on me at the time, so I jumped on BCF and ordered TFA Pistachio and WF Pistachio Cream. At the same time that I had whipped up a V1, @ID10-T messaged me asking how I felt about making a Pistachio Ice Cream. Apparently along with being a flavor Guru he’s a mind reader too. Now the pressure is on to get this right.
Version 1 – I started with The Ice Cream Trinity as the base. My SFTs of TFA Pastachio and WF Pistachio Cream were promising. I went with 5% TFA Pistachio and 2% WF Pistachio Cream. This was a really solid starting place but the dairy side of WF Pistachio Cream was drowning out all the work TFA was putting into the mix.
Version 1.2 – With some bullshitting with @staybert about this, he said after talking to @shyndo he went balls to the wall 8% TFA Pistachio and it worked out gloriously. It just needed something to round out the flavor being that high. TFA Vanilla Swirl already being in the Trinity covered that nicely. I dropped the WF Pistachio Cream to 1% hoping to still be able to grab the awesome flavor from it but not bring to much dairy to the table. Still, drowning under cream.
Version 2 – I took a new approach with this one and dropped the WF completely. Can it be that simple? 8% TFA Pistachio plus the Ice Cream? Not so much, it was a big improvement from V1 but I still wanted more of a pop from the nut.
Version 2.1 & 2.2 – Next attempt was to focus on the actual nut aspect. I went two different ways with this one. One version with .25% TFA Acetyl Pyrazine and one with .5% FW Hazelnut. Obviously FW Hazelnut has a bit of a milky/dairy side to it, but I was hoping keeping it down low enough would bring the nut with out the milk. V2.1 was just what I was looking for! V2.2….meh. Was good, but back to square one with too much dairy. Acetyl Pyrazine was they key for this for sure. .25% wasn’t doing exactly what I wanted so I bumped it up .5% and set it aside to steep. Came back to it a week later and it was fantastic!
Version 2.1 Tweaks – I was super happy with where the recipe was at but just for shits and giggles I wanted to throw a couple things at it and see what happened.
WS23 @ .5% - It was good, mimics the cold punch you get when you take a bite of ice cream. However, I agree with @ID10-T the cold is funky with the nut, and I feel it distracts from everything else. So scratch that.
FA Pistachio @.5% - Nope nope nope. Took this in a weird, dry, almost roasted direction.
So instead of going insane, and trying to fuck with something that was already delicious I settled on Version 2.1. The only other thing I’m possibly going to try is adding a bit of FLV Pistachio because I’ve heard its dead on authentic Pistachio which should work really damn good here.
LB VIC, HS FVIC, and TFA Vanilla Swirl - These make up the delicious Ice Cream Base. The Vanilla Swirl also helps round out the high percentage of TFA Pistachio.
TFA Pistachio - Well, this is kind of a given. A purely delicious and versatile Pistachio flavor. The absolute star of the show.
TFA Acetyl Pyrazine - I used this to boost up the nut aspect of TFA Pistachio up and over the Ice Cream.
All and all, give this a good week steep and enjoy!
|(TPA)||Acetyl Pyrazine 5%|
|(HS)||French Vanilla Icecream|
|(LB)||Vanilla Ice Cream|
|Total flavoring: 15.75% Steep Days: 5 Best VG: 0% Temperature: 0|
|This recipe is the property of eyemakepizza and released under the CC Attribution-NonCommercial-Sharealike 4.0 license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.|