Pistachio Ice Cream Recipe ingredients

To prepare this Pistachio Ice Cream Recipe, first blanch and peel 1/4 of a pound of pistachios, and pound them to a smooth paste with a few drops of rose-water. Beat the yolks of 6 eggs, and pour over them 11/2 pints of boiling milk; add 4 ounces of powdered sugar, and stir the custard over the fire until it begins to thicken; then pour it out, and when cool stir into it the pounded pistachios and a teaspoonful of spinach coloring. Pass the whole through a sieve; mould and freeze. If preferred, the pistachio paste can be mixed with cream instead of custard. Time, about a quarter of an hour to boil the custard. Sufficient for 1 quart of ice cream.