Reference > Farmer's Cookbook > ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS > Pistachio Fruit Ice Cream
  Nesselrode Pudding Nougat Ice Cream  
CONTENTS · BIBLIOGRAPHIC RECORD

Pistachio Fruit Ice Cream

3 cups milk
11/2 cups chestnut purée
11/2 cups sugar
1 teaspoon almond extract
Yolks 5 eggs
1 tablespoon vanilla
1/2 teaspoon salt
3/4 cup glacé fruits
1 pint heavy cream
Maraschino
Green coloring

Make a custard of first four ingredients, strain, cool; add cream, chestnut purée, flavoring, and glacé fruit cut in pieces and previously soaked in Maraschino three hours. Color with leaf green; freeze, mould, pack in salt and ice, and let stand two hours. Serve with

Fruit Sauce. Drain syrup from a pint jar of canned strawberry, raspberry, or pineapple, heat to boiling-point, thicken slightly with arrowroot, and color with fruit red.


CONTENTS · BIBLIOGRAPHIC RECORD
  Nesselrode Pudding Nougat Ice Cream  
 
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