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Pistachio Ice-Cream

Place in a saucepan six ounces of pistachios after they have been well scalded, cleaned and pounded, add three-quarters of a pound of crushed loaf sugar and the yolks of eight eggs, a little salt and three breakfast cupfuls of cream (or milk), place over the fire and stir it well until quite thick; then rub it through a fine hair-sieve into a basin and add a tablespoonful of orange-flower water to flavor, two tablespoonfuls of spinach green to color and turn all into the freezer, and when it becomes thoroughly frozen it is ready for use.