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Puddings and Creams
Pistachio Ice Cream (using milk, sugar and egg yolks)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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Ingredients

1 quart milk
6 oz. sugar
2 oz. pistachio nuts
4 egg yolks



Directions

Remove skins of pistachios in warm water.

Grind them very fine with a tablespoon of sugar.

Mix yolks, sugar and pistachios thoroughly in a stew pan, add milk and place mixture on fire, stirring constantly.

When mixture has condensed to the consistency of cream, cool and freeze in freezer.


Notes

This recipe was first published in the cookbook entitled, "Specialita Culinarie Italiane 137 Tested Recipes of Famous Italian Foods, Sold for the benefit of North Bennet's Industrial Training & Social Service Work in the North End of Boston." It was published in Boston, Ma. in 1937. The entire cookbook is available on line for free at "pds.lib.harvard.edu/pds/view." Image Emile Claus: Rayon de soleil, 1899.

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