Pistache Ice-cream

Ingredients

• ½ lb. of pistache-nuts
• six eggs
• a pint and a half of boiling milk
• 4 ozs. of powdered sugar
• a teaspoonful of spinach coloring

Method

1. 1

   Blanch and peel half a pound of pistache nuts, pound to a paste with rose-water.

2. 2

   Beat six egg yolks, pour over them a pint and a half of boiling milk, add 4 ozs. of powdered sugar, and stir until thickened.

3. 3

   Cool, then mix in the pistache paste and a teaspoonful of spinach coloring.

4. 4

   Pass through a sieve, mould, and freeze.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 228. The excerpt below is the record exactly as published.

Pistache Ice-cream the ice. When quite frozen, put it in the mould, with salt all round the ice. At dinner-time dip the mould in cold water and push the ice off the mould, and cover the gateau with the cream that you have put by in the basin. In- dividual moulds are frequently used. Lemon Ice-cream. — Rasp the yel- low rind of two large, fresh lemons upon x/z lb. of loaf sugar. Powder it and strain over it the juice of one lemon. Add a quart of cream, stir until the sugar is dissolved, freeze, and serve. Macaroon Ice-cream. — Scald a pint of milk and pour it slowly upon six eggs beaten light with two cupfuls of sugar. Return to the fire in a double boiler and cook, stirring constantly, until you have a custard that will coat the spoon. Then remove the custard from the fire and set aside to cool, and add a pint of cream and a teaspoonful of vanilla. Turn into a freezer and grind until half frozen. With a roll- ing-pin crush ten dry macaroons to a coarse powder and beat thoroughly into the half -frozen cream. Recover the freezer, pack down in ice, and salt for three hours. Maraschino Ice-cream. — Mix i lb. of pulverized sugar, one-half pint of unsweetened condensed milk, and one pint of cream thoroughly ; pour in the cordial from one pint of maras- chino cherries and four table-spoon- fuls of cognac. Cut the cherries finely and add them last. Freeze. Serve in small, separate moulds. The same cream may be made without the maraschino or cognac, simply with one cupful of strong coffee as a flavoring. Neapolitan Ice-cream is made by placing in the mould layers of three or more varieties of ice-cream. Nesselrode Ice-cream. — One pint of syrup of loaf sugar, flavored with vanilla ; fifty fine, large chestnuts, boiled, peeled, pounded, and pressed through a sieve; one quart of fresh cream; the yolks of twelve eggs well beaten. Moisten the strained chest- nuts with the syrup, adding little by little the cream and the beaten yolks ; when all these ingredients are smoothly mixed together, cook in a bain-marie, stirring continually until the cream begins to thicken; add then a piece of candied citron, sliced fine, lb. of sultana raisins, seeded and dredged, and a glassful of maraschino; add lastly a quart of whipped cream and the yolks of three eggs well beaten; stir con- tinually until the cream is as smooth as velvet and very thick ; and freeze. See also Puddings (Nesselrode). Peach Ice-cream. — One quart of ripe, sweet peaches after they have been peeled and mashed through a col- ander, one and a half cupfuls of gran- ulated sugar, and one quart of cream. Dissolve the sugar in one pint of the cream, and whip the other pint to a froth. Mix the cream and peaches together, stir well, and freeze. Pineapple Ice-cream. — Beat the yolks of six eggs thoroughly. Mix with them half a pint of lukewarm milk, and add 2 ozs. of loaf sugar. Stir this custard over a gentle fire un- til it begins to thicken, then pour it out and stir it again. Pare a pine- apple and cut it into slices. Boil it for five minutes in a syrup made of x/z lb. of loaf sugar and a quarter of a pint of water. Press the fruit through a coarse sieve, and stir the pulp and the syrup into the custard. Put the crearrf into a mould, and freeze in the usual way. Pistache Ice-cream. — Blanch and peel % lb. of pistache - nuts, and pound them to a smooth paste with a few drops of rose-water. Beat the yolks of six eggs, and pour over them a pint and a half of boiling milk; add 4 ozs. of powdered sugar, and stir the custard over the fire until it begins to thicken; then pour it out, and when cool stir into it the pounded pistaches and a teaspoonful of spinach color-

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