There's nothing quite like these old fashioned pistachio ice cream recipes for making homemade ice creams that taste better than any you can buy at the store. Pistachio nuts add their unique flavor and crunchiness to this frozen treat and make it extra special.
The pastel green coloring imparted by the pistachios adds to its appeal. When I was a kid back in the 1950s, the only time I saw pistachio ice cream for sale was at the Peterborough Exhibition. I was always drawn to its green color, knowing its taste would not disappoint.
Aunt Babette's Cook Book (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.
The Italian Cook Book (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.