I usually do not like ice cream with pieces of anything in it, let alone soggy nuts, but this ice cream from The Alice B. Toklas Cook Book reminds me of Morocco, hashish, the early days at Chez Panisse, and all other things exotic—and the almonds stay crisp. If you like orange-flower water, you will love the ice cream.
Blanch and peel the pistachios, then dry them in the oven for 10 minutes. Let cool. Put the pistachios and almonds in an ice cream maker. Dissolve the honey in the custard. Stir in the salt and orange-flower water. Add the custard to the nuts and freeze, following the manufacturer’s directions.
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