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Pistachio Ice Cream

Blanch and grate one pound pistachio nuts. Put one quart of spinach in a kettle and boil, drain and pound until reduced to a pulp. Squeeze the juice out through a flannel cloth. Put half a gallon of cream and a pound of sugar on to boil; stir until sugar dissolves, then set aside to cool. When cold add the nuts, flavoring, and half gallon more of rich cream. Mix in the spinach juice to color. Turn into the freezer and freeze. When hard remove the dasher from the freezer; beat the cream and set aside to harden.