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
15 min 30 min 45 min
15 min 30 min 45 min