You confusing the colour of my ice cream with the gospel according to trapper? It's a kinda pale yellowy-green, but the yellow part probably has a lot to do with the custard I use in my recipe. I've got some green food colour, so I might be able to 'correct' it later if I need to.
As for how it turned out, I'll let ya know after it's finished and some judicious 'market' testing - mainly the family, and a couple of friends. So far, it shows every sign of matching the excellence of my pineapple effort. My only doubt is whether I used enough pistachio butter, but that can easily be adjusted after the event.
What's left to do you say? Well, my dilemma is that I have 4 different pistachio flavourings (one of which is my own 'creation'), soon to be 5. I'm curious to find out which one gives the best result, and it occurred to me that the only practical way to achieve that is to divide the batch into 4 smaller tubs, and try out all 4 flavours in a side-by-side taste test.
I know, absolute torture, so I hope you'll be thinking of me as I put myself through that horrendous ordeal. BTW, how would you describe the flavour of pistachio ice cream? It sure as trapper ain't nothing like the nut.