Pistachio Fruit Ice Cream
- 3 cups milk
- 1 1/2 cups sugar
- Yolks 5 eggs
- 1/2 teaspoon salt
- 1 pint heavy cream
- 1 1/2 cups chestnuts puree
- 1 teaspoon almond extract 1 tablespoon vanilla
- 3/4 cup glaze fruits
- Maraschino
- Green coloring
Make a custard of first four ingredients, strain, cool; add cream, chestnuts puree, flavoring, and glaze fruit cut in pieces and previously soaked in Maraschino three hours. Color with leaf green; freeze, mold pack in salt and ice, and let stand two hours. Serve with
Fruit Sauce. Drain syrup from a pint jar of canned strawberry, raspberry, or pineapple, heat to boiling point, thicken slightly with arrowroot, and color with fruit red.
Fruit Sauce. Drain syrup from a pint jar of canned strawberry, raspberry, or pineapple, heat to boiling point, thicken slightly with arrowroot, and color with fruit red.
Submitted by Aug 19, 2009
0 min 2 min 2 min