Pistachio Ice Cream
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- dl milk
- g sugar
- g pistachios
- count egg yolks
Instructions
- Blanch and finely pound the pistachios with a spoonful of sugar.
- Combine with egg yolks and remaining sugar in a saucepan, then add milk.
- Cook, stirring, to a custard consistency; freeze cold in the sorbettiera.