Pistachio Ice Cream Recipe

Instructions

1. Blanch and peel 1/4 of a pound of pistachios, and pound them to a smooth paste with a few drops of rose-water.
2. Beat the yolks of 6 eggs, and pour over them 11/2 pints of boiling milk; add 4 ounces 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 pistachios and a teaspoon of spinach coloring.
3. Pass the whole through a sieve; mould and freeze.
4. If preferred, the pistachio paste can be mixed with cream instead of custard.
5. Time, about a quarter of an hour to boil the custard.
6. Sufficient for 1 quart of ice cream.

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