Don’t ask me why I bought two of them when the recipe says I just need a few tablespoons.
But, when I went back to look at the recipes I was perusing, they say to use pistachio paste and these are more like butters. Is it still okay to use them for a pistachio gelato / ice cream? Anybody here use them before?
by Legitimate_Skirt5467
5 Comments
I’ve done it before! I didn’t use a proper recipe though I just added it to a plain vanilla base and added until it tasted the way I wanted.
That second one looks to be much lower quality, I’d consider making your own pistachio butter!
I do! In fact I have even used that same jar with the ivory colored label you have there and it turned out great. I also add buttery pistachios at the end, inspired by butter pecan. I’m still workshopping my recipe, but if you’d like to try it I’d be happy to put it in a comment.
Personally, I think you’d struggle because they are only 45 percent pistachio. So logically, it’s 55 percent something else, likely oil and sugar.
I think it would still be good but not as good as pistachio paste.
I would make vanilla and swirl it in.
I’ve done it before. I might’ve rather had paste but it was still good. Maybe cut back on the sugar in your recipe since that will have a lot