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Apricot and Pistachio Ice-Cream

Blanch, peel and pound a small quantity of pistachio kernels, say a quarter pound; boil some milk, and put the yolks of a half dozen eggs into a stewpan, with a little pounded sugar and the boiled milk. Stir over the fire until the eggs begin to thicken. Allow this to become cool, and then add the pounded pistachios and a little green spinach-coloring, straining the whole through a tammy-cloth into a basin. Make a pint or so of apricot puree (by stewing the fruit until soft and then rubbing it through a sieve), mix a pint of syrup, and strain through a sieve. Freeze the two mixtures separately, and serve them moulded together.