Pistachio Ice Cream from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Wash and boil the Spinach for five minutes, and then drain through a colander. Reduce it to a pulp, and then squeeze out the juice through a piece of fine muslin. One quart of Spinach will furnish ...
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Ingredients
- A Quart of Milk or Cream
- ¾ Pound of Shelled, Scalded and Cleaned Pistachio Nuts
- The Yolks of 3 Eggs
- 2 Tablespoonfuls of Spinach Greening, or 5 Drops of Spinach Green
- A Tablespoonful of Orange Flower Water, or Almond Extract
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