The original recipe is from Lori at My Quiet Kitchen. She uses oatmeal to thicken the batter. What a discovery! We don't have any grinder nor ice cream maker at home. Elbow grease is applied during this first time ice cream adventure.
Scanning through our little kitchen and going over all ingredients we have, here is an altered formula from Lori's. Everything is placed together in a pot and simmered for 20 minutes till thickened.
Coconut milk powder: 100 g
Water: 650 g
Brown sugar: 150 g
Shelled pistachio, unsalted: 100 g
Quick oats: 30 g
Rum: 30 g
Almond Extract: 1 teaspoon
When the batter is cooled completely, about 2 hours, it is covered and placed in freezer over night. The next morning, a fork and a egg whisk is used to break the icy chunks. Give it a vigorous stir to break the ice crystals and mix in some air. Return the batter back to freezer, after another hour, take it out to break ice crystals and stir more air in, freeze it again for the last hour or the third freezing session. This is a lazy method, the ice cream comes out on the chunky side with some ice crystals.
Lori's method for a smoother texture:
1. After blending the pistachio ice cream mixture, pour it into a shallow, freezer-safe container.
2. When the ice cream begins to freeze around the edges, after about 45 minutes, give it a vigorous stir and/or whisk. Then return the container to the freezer.
3. Repeat this process every 30 to 45 minutes until the ice cream reaches the desired consistency. It will take about 5 to 6 hours to reach soft-serve state.
After three freezing sessions, the ice cream is taken out, whisked again, and placed in little jars to store in freezer. It does not look as attractive as machine made. As Lori says, "a day with ... ice cream is always better than a day without, right?"