Pistachio Ice Cream

Ingredients

• 1 pint of morning's milk
• ½ pint of white sugar
• Yolks of 2 eggs
• Pound ¼ of a vanilla bean
• 1 quart of rich whipped cream
• 1 teacup of sweet almonds
• 1 teacup of pistachio nuts

Method

1. 1

   Make a custard of milk, sugar, and yolks.

2. 2

   Pound the vanilla bean and boil with the custard.

3. 3

   When cold, color a delicate green with pure fruit coloring.

4. 4

   Add whipped cream.

5. 5

   Put in freezer, and when it begins to congeal add the sweet almonds and pistachio nuts.

6. 6

   Freeze hard.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 48. The excerpt below is the record exactly as published.

PISTACHIO ICE CREAM Mrs. Henry C. BucTcner Make a custard of 1 pint of morning's milk, ^ pint of white sugar. Yolks of 2 eggs. Pound ^ of a vanilla bean and boil with the custard. When cold, color a delicate green with pure fruit coloring. Add 1 quart of rich whipped cream. Put in freezer, and when it begins to con- geal add 1 teacup of sweet almonds, and 1 teacup of pistachio nuts

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