Pistachio Ice Cream

Pound half a pound of freshly peeled pistachio nuts with two gills of cream and an ounce of candied citron peel cut up very finely. Break twelve raw egg-yolks in a tinned basin, beat with ten ounces of sugar, and moisten with a pint of boiling milk; cook on a slow fire, stirring all the time with a spatula, and when the composition is cooked add the pistachios; take from the fire, and when cold put in a pint of cream, some spinach green or vegetal green, and a little orange flower water; strain through a fine sieve and then freeze.

Pistachio Ice Cream made with Almonds.—One quart of milk, six whole eggs, a pound and a quarter of sugar, half a pound of almonds, half a gill of orange flower water, one quart of cream and vegetal coloring.