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PISTACHIO ICE CREAM (1904)

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)


PISTACHIO ICE CREAM
Mrs. Henry C. Buckner


Make a custard of:

1 pint of morning's milk,

1/2 pint of white sugar,

Yolks of 2 eggs.



Pound 1/2 of a vanilla bean and boil with the custard.

When cold, color a delicate green with pure fruit coloring.

Add 1 quart of rich whipped cream.

Put in freezer, and when it begins to congeal add:

1 teacup of sweet almonds, and

1 teacup of pistachio nuts, blanched and powdered.

Freeze hard.


The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/