4730 Glace aux Pistaches

Pistachio Ice-Cream

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Pound 30 g (1 oz) sweet almonds and 70 g ( oz) freshly skinned pistachios adding a few drops of milk. Place this paste to infuse in the boiled milk for 20 minutes then proceed in the usual manner.

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