A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
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A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919).
Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients
11 ingredient
a tablespoonful of the sugar
Method
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Milk, one quart.
Sugar, six ounces.
Pistaches, two ounces.
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.
Italy
Saucepan
Wooden spoon
Ladle