Pistachio Ice Cream

Creme Glacee aux Pistaches

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of Milk or Cream
  • ΒΎ Pound of Shelled, Scalded and Cleaned Pistachio Nuts
  • The Yolks of 3 Eggs
  • 2 Tablespoonfuls of Spinach Greening, or 5 Drops of Spinach Green
  • A Tablespoonful of Orange Flower Water, or Almond Extract


Wash and boil the Spinach for five minutes, and then drain through a colander. Reduce it to a pulp, and then squeeze out the juice through a piece of fine muslin. One quart of Spinach will furnish the proper amount of juice when boiled and squeezed. Then wash, scald, clean and pulverize the Pistachios to a pulp. Set half the Milk to boil in a farina boiler. Add the sugar, and stir till well dissolved. Take off and add the yolks of the eggs, beaten very, very light. Stir and add the nuts, and stir till it thickens. Then stand away to cool. When cool, add the flavoring Extract and the remaining Cream, reserving a small portion to work into the Spinach, which you will add, and blend smoothly. When the color is a light green, turn into a freezer and proceed as directed above.