'Where I get so much joy these days— working on new ice cream blends. To say I have been wanting to delve into this favourite nut flavour in its purest form, is an understatement. It's been on my quiet(er) mind for at least two years now. But, yes there's a but; I wanted the best green pistachios known, and wasn't going to 'go there' until said nut was literally in my bare hands. It remained on my to-source list. Well, said ingredient spectaculaire arrived out of the blue the first week of this year, 2020, without any request, or even warning, and I almost couldn't believe it, and after closing my front door, I twirled and had my full-on happy dance mid-afternoon, as right there and then my month had already hit a pretty high note. I am ecstatic with the rich deep-bodied pistachio bite, sweet nutty aroma, and smooth velvety elegance of this month's flavour which took me over the moon (and I'm still not back as yet): Pistachio Nut Ice Cream. :) A few beginning behind-the scenes after the jump... Have a snuggly weekend. ~xx
The story of the green pistachio of Bronte.
Cooked and chilled cream blend: cream, granulated sugar, Kosher salt, organic brown eggs, Bronte green pistachio paste, and fresh lemon juice.
Another most wonderful reality on my beautiful island would include coming 'face-to-face' with a laden and ready to be enjoyed pistachio tree. Pistachio lovers can relate. Thanks Dad! :)
