|
Classic
Cook Books
< last page | next page >
page 155
220
PISTACHE ICE CREAM
(Gelato di pistacchi)
Skin the pistaches in warm water and grind them very fine with a tablespoonful
of the sugar, then put in a saucepan with the yolks and the sugar, mixing
everything together. Add the milk and put the mixture on the fire stirring with
the ladle and when it is condensed like cream, let it cool and put in the
freezer.
221
TUTTI FRUTTI
To make this ice a special ice cream mold is necessary, or a tin receptacle that
can be closed hermetically.
Take several varieties of fruits of the season, ripe and of good quality, that
is to say, strawberries, cherries, plums, apricots, a big peach, a good sized
pear, a piece of good cantaloupe. Peel, skin and remove stones and cores of all
these fruits. Then cut them into very thin slices, throwing away the cores and
stones.
When the fruit is prepared in this manner, weigh it, and sprinkle over one fifth
of its weight of powdered sugar, squeezing also one
< last page | next page >
Classic
Cook Books
|
