Pistache Ice-cream

Ingredients

• two ounces of fine, dried pistaches
• one ounce of granulated sugar
• a pint of sweet cream
• three drops of orange-flower water
• five drops of spinach-green

Method

1. 1

   Brown the pistaches in the oven for about six minutes.

2. 2

   Pound them with sugar.

3. 3

   Prepare cream as for coffee ice-cream, omitting coffee.

4. 4

   After cooking, add sweet cream and pistache, heat while stirring.

5. 5

   Cool for thirty minutes, add flavorings, strain into the freezer, and freeze.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 309. The excerpt below is the record exactly as published.

Pistache Ice-cream. — Have two ounces of fine, dried pistaches, using only the best quality ; put them into a pie-plate, place it in the oven to let the nuts get a light brown color, which will take about six minutes ; remove from the oven, lay the pistaches in a mortar with one ounce of granulated sugar, and pound slightly. Have a cream prepara- tion exactly the same as for coffee ice-cream (No. 1273), suppressing the coffee. When cooked, add the pint of sweet cream and the pistache, then place it on the stove and heat well, stirring continually. Remove from the fire, cover the basin with a napkin, and let get thoroughly cool for 366 THE TABLE. thirty minutes. Add three drops of orange-flower water and five drops of spinach-green, mix the whole well for two minutes, then strain through a fine sieve into the freezer, and proceed to freeze and serve exactly the same as for vanilla ice-cream (No. 1271). 1276. Peach Ice-cream. — Put in a vessel half a pound of powdered sugar with six egg yolks, then mix well with the spatula for ten minutes ; add a pint of boiling milk, stir for two minutes longer, and pour the whole into a copper basin. Place it on a hot stove, and heat it thoroughly, stir- ring continually, but not letting it boil ; remove, lay it on the table, and mix in immediately one pint of sweet cream; then leave it to cool for thirty minutes. Have six ripe, fine, sound peaches, wipe them nicely> cut them in two, remove the stones, then mash them into the cream, mix- ing thoroughly for three minutes ; strain through a fine sieve into a freezer, pressing the peaches through with a wooden spoon, then proceed to freeze, and serve precisely the same as for the vanilla ice-cream (No. 1271). 1277. Banana Ice-cream. — Prepare and proceed exactly the same as for the peach ice-cream (No. 1276), using four peeled, sound, and ripe bananas instead of the peaches, and finishing exactly the same as for the other. 1278. Lemon Ice-cream. — Put half a pound of powdered sugar into a basin ; grate in the rind of two fine lemons, add four egg whites, and mix well with a wire whip for two minutes, then add a pint of cold milk, stirring again for one minute. Place the basin on the hot stove, stir briskly with the whip, and take it off when coming to a boil, lay it on the table, and pour in a pint of sweet cream

Cook this with the app: pantry check, scaling, and the assistant.