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Pistachio Ice Cream RecipeAn Old Fashioned Recipe For Pistachio Ice Cream That's Easy To MakeThe pastel green color imparted by the pistachios adds to the appeal. When I was a kid in the 1950s, the only time I saw pistachio ice cream for sale was at the local agricultural fair. I was always drawn to its distinguishing green color, knowing its taste would not disappoint.
Recipe For Pistachio Ice CreamThis homemade ice cream recipe is taken from the book "Aunt Babette's Cook Book, Foreign and Domestic Receipts for the Household" by Aunt Babette, published by Bloch Publishing and Printing Company, Chicago, in 1889.Blanch half a pound of pistachio nuts and grate with white of an egg. Boil a quart of sweet cream; beat the yolks of eight eggs with three-quarters of a pound of pulverized sugar, and add this to the boiling cream. Boil the nuts with the cream. Stir constantly after removing from the fire until cold. Italian Pistachio Ice Cream - Gelato del pistacchioThis "ricetta antiquata del gelato" is taken from "The Italian Cook Book" compiled by Mrs. Maria Gentile, published by Italian Book Co., New York, in 1919.Milk, one quart; sugar, six ounces; pistachios, two ounces. Skin the pistachios in warm water and grind them very fine with a tablespoonful of the sugar, then put in a saucepan with [3 or 4] yolks and the sugar, mixing everything together. Add the milk and put the mixture on the fire stirring with the ladle, and when it is condensed like cream, let it cool and put in the freezer. 
Enjoy trying this old fashioned pistachio ice cream recipe. Homemade pistachio ice cream is always a special treat.
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