Pistachio Ice Cream

Creme Glacee aux Pistaches

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of Milk or Cream
  • ¾ Pound of Shelled, Scalded and Cleaned Pistachio Nuts
  • The Yolks of


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 dis