No. 1902 — Pistachio Cream Ice Cream
English historical translation of Molokhovets recipe No. 1902 from the 1901 Russian cookbook, retaining original methods and measures.
Peel a quarter Russian pound pistachios of their outer skins but retain their green inner colour and pound extremely finely with a spoonful orange-flower water.
Mix with three glasses cream. Cream yolks with sugar until pale, mix into the flavoured cream with a teaspoon vanilla powder.
Heat while stirring until thickened, strain and sieve.
Add one spoonful boiled spinach purée pressed through the finest sieve to colour the ice cream, then freeze as in No. 1894.
To provide
¼ pound pistachios and 3 glasses cream 1 spoonful orange-flower water 1 glass sugar, about ½ pound | ¾ vershok vanilla 4–5 yolks and about ½ pound spinach 3 pounds salt for the ice bath |