Pistachio ice cream
Blanch a quarter of a pound of pistachio nuts by pouring boiling water over them, letting them stand in this for ten minutes and slipping off the skins. Grind to a powder or pound to a paste, adding a few drops of cream in the latter case. Have ready a custard as for vanilla ice cream, made of six eggs, a quart of milk and a pound of sugar, and after this is cooked to a custard, and cold, add a quart of rich cream, the pistachio nuts and enough green vegetable paste to make it of the desired shade of green. Turn into the freezer and freeze.