Hi,

I got David Lebowitz's ice cream book and made most of the gelatos in the book and many others. One flavor that is difficult is Pistachio because the right type of pistachio paste is hard to find. David recommended a product from Weinsteins but it was not intended for gelato and is really not that good. The pistachio gelato I had in Italy was to die for.

So I found MEC3 Sicilian pistachio paste online which is one the best available (and intended for gelato) but it's about $300 for 4.6 lbs . Sounds extravagant but this amount could last several years. No detailed ingredient list but it's non-perishable.

My question is, if I were to separate this into several airtight containers (so as not to defrost whole amount each time needed) and freeze to retain freshness would it likely be close to original flavor for at least 2 years or so? I know the issue with non-perishable freeze or no freeze is not spoilage but flavor loss.

Thanks