No, there is NO recipe card for this bastardization of a pitaschio ice cream. I failed once before to make this flavour of my childhood and thought I was being so clever to try a new take on it and wow, I was so wrong. Welcome to my test kitchen!
The Inspiration
I had no idea you could get pistachio Jell-O pudding until someone mentioned it on my Facebook page recently. People LOVE it and so many of my foodie friends have used it in their baking which got me to thinking… How about making ice cream with it? It has that artificial flavour (probably of my childhood) and when you make ice cream you make a custard a lot of the time anyway…
The Ingredients
I was inspired by this recipe that made a similar ice cream and apparently is “the only pistachio ice cream recipe you will ever need”. Really…
I used just whipping cream, vanilla and a bit of salt. These are typical ingredients when I make ice cream.
Making The Ice Cream Nightmare
I knew it was a risk just using whipping cream but I figured that the pudding would help give it softness. I have learned from the past that too much fat in ice cream can lead to weird crystal texturing so I thought with the pudding in there, it would be a safe call.
I always add a little salt to avoid ice cream from being too sweet.
I wasted real vanilla on this one.
I was so excited to see that fake green from my childhood memories as the contents of the pouch hit the liquids in the bowl.
I whisked everything together for a couple of minutes and put it in the fridge.
There is that colour! And little specks of real pistachios. Impressive. Right?
I put Jamie’s fancy ice cream maker together. The base was frozen solid.
In just a couple of minutes in the fridge the ice cream solidified quite a bit. It was actually hard to get out of the spouted bowl.
I let it churn for 20 minutes and boy did that ice cream cling to the sides, it did not want to come out.
It made enough to fit into one small container. I put it away and saved it for a Friday night treat with my sisters.
Foodie Results
That distinctive flavour was there but man, this was awful! We each had a little bite and politely put our collective bowls back on the table. There was definitely too much fat (my fault) but the worst part was the pudding texture. It was downright cloying to the mouth. Hard to eat. Weird and uncomfortable. You know when something has a yucky mouth feel to it? This had that. In spades. Oddly enough I noticed the same issue when I tried the pistachio ice cream at Maple Leaf Dairy Ice Cream Shop the day I hurt my leg. That is why I ordered the cappuccino.
What a bummer! But that is life in a test kitchen. It happens. Not everything is a winner and I learned a lot. Bake with pudding, do not make ice cream with it.
Jamie found an old nostalgic recipe that promises to be the original pistachio ice cream from the past so I am not giving up. I will try it one day when I am much more mobile. She also told me that our grandparents used to give us pistachio ice cream when we were kids which is why I love it so much! And why I am so deeply determined to get that flavour back into our lives…
Let’s hope THIRD TIME LUCKY!
You are one determined foodie!
It’s me in disguise, LOL — I hit the return button too soon!
LOL, thanks Debra! And yes, third time has got to be THE ONE!
It was a great experiment, Suzie – and wow, the photos are beautiful!! The search for the elusive pistachio ice cream of our youth continues!! If anyone can find it, Suzie the Foodie can!
Thanks Jamie! I think you are on the right trail with the nostalgic recipe you found and hopefully we can enjoy it soon too so we can enjoy it together.
Sorry to hear this experiment wasn’t as good as you’d hoped it would be. I had I had a similar experience with an eclair cake I made over the weekend. Fortunately it was still okay to eat but could have been way better with some swap outs. At least I’ll know if I decide to make it again.
I am almost certain you would like the Coaticook brand of ice cream but it may be hard to find outside of Quebec.They were founded in 1940 and the ingredient list is much closer to the simple old school way of making ice cream. Pistachio is one of the harder flavors to find but I’ve had it before and it’s quite good.
Oh no Heidi! Although I LOVE the sound of an eclair cake. Damn. Yes, now that you know what to do and what not to do next time, I know it will rock. Oh I wish I could try that ice cream! Yes, it really is hard to find. It’s very different, isn’t it? In some ways it’s very subtle but it is also very distinct.
Not homemade but I recently tried the PC Black Label pistachio ice cream and had to summon up all my willpower not to eat the entire pint, it was SO GOOD. Again, not homemade but for $4 you get a tasty treat. I read the reviews online and it seems people either love it or hate it (the people who hate it are crazy, it’s so good!)
Yes Laura! I have eyed that ice cream a few times and checked out the reviews. So you loved it? Maybe I will ask someone to pick it up for me while I am recovering and check it out. You give me hope, thank you!
Suzie, Both my son and I love pistachio ice cream. It was my go to flavor even as a child. But it is so hard to find these days. I’m in the US, and each brand I’ve tired tastes much more like fake almond flavor than real pistachio. Or it might be anise – way overpowering. And each brand is colored to a bright green – that just can’t be natural. I hope you find the right recipe. I’m sure to try it.