Italiandessert
Pistachio Ice Cream
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
A combination of orange flower, rose and bitter almond extracts have almost the same flavor as the genuine pistachio nuts.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 99. The excerpt below is the record exactly as published.
PISTACHIO ICE CREAM. Prepare a paste with twelve ounces of blanched pistachio nuts; add the paste to one gallon of Philadelphia Ice Cream No. 709 before freezing. Color the cream a delicate green, flavor Maras- chino or Kirschwasser
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