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2 pints
Published 1990
The pale green color of this ice cream is as delicate as the natural pistachio flavor. Try to find the greenest pistachios available for the recipe.
Half fill a saucepan with water and add the pistachios. Bring to a boil over medium heat. Immediately drain the pistachios and pour them onto a towel. Gather up the edges of the towel to enclose the pistachios and rub hard to loosen the skins. Go over the pistachios to separate them from the skins. Measure