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Classic
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page 179
cool, add half of the cream and put in the freezer. When it begins to freeze,
add the pineapple, which has been chopped very fine, and after a few turns add
the rest of the cream, which has been well whipped.
PISTACHIO ICE CREAM
Mrs. Henry C. Buckner
Make a custard of
1 pint of morning's milk,
1/2 pint of white sugar,
Yolks of 2 eggs.
Pound 1/2 of a vanilla bean and boil with the custard. When cold, color a
delicate green with pure fruit coloring. Add 1 quart of rich whipped cream. Put
in freezer, and when it begins to congeal add
1 teacup of sweet almonds, and
1 teacup of pistachio nuts, blanched and powdered.
Freeze hard.
RASPBERRY ICE CREAM
Make as for any other kind of fruit cream and add the fruit when half frozen.
Mash and strain the berries and add a little lemon juice.
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