Pistachio Cream Ice

Ingredients

• four ounces of pistachio nuts
• six ounces of sugar
• a pint of new milk
• the yolks of ten eggs
• enough spinach-greening to tint the mixture a very pale green
• a coffee-cupful of whipped cream

Method

1. 1

   Blanch and pound the pistachio nuts with sugar and rose water.

2. 2

   Gradually add milk, then make a custard with the yolks.

3. 3

   Strain, whisk in spinach greening, and freeze, adding whipped cream when half frozen.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 195. The excerpt below is the record exactly as published.

the yolks of the eggs ; flavoui' this as you like best : when cold, pour the custard gently into the glass dish (not over the boiled whites) and the snow will rise, and float on the surface of the custard. Sprinkle over the snow balls, and surface generally, a few of those tiny sugar plums called " non pareil," and serve. 9. — This is an ice flavoured with pounded pistachio ^, , nuts, a pale green colour, and highly Pistacliio cream ice. ^ . . . <-j ^ delicious. Blanch four ounces of pistachio nuts, pound them in a mortar with six ounces of sugar and a few drops of rose water ; when quite a smooth paste, add a pint of new milk very gradually. When the milk and paste have amalgamated, make a rich custard by placing the mixture en bain-marie, and adding the strained yolks of ten eggs : when the custard has formed nicely, strain it through a fine sieve ; whisk it well adding enough spinach-greening (page 50) to tint the mixture a very pale green, and freeze it, working into it a coffee-cupful of whipped cream

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