Fannie Farmer Pistachio Ice Cream |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This is my favorite ice cream recipe ever. I first tasted this as a kid. Our class had been assigned a history project when we had to track down old fashioned recipes that would have been served at the turn of the century. Parent volunteers then agreed to make the recipes we found to bring in for a food tasting. I was one of the kids assigned to locating the recipes, and I found this delicious recipe in the original 1924 edition Boston Cooking School Cookbook by Fannie Farmer. One of the parents made this and it was a huge hit. Prep and cook times are estimates, I have not made this in many years. Ingredients:
2 cups milk, scalded |
1 tablespoon all-purpose flour |
1 cup granulated sugar |
1 large egg, lightly beaten |
1/2 teaspoon salt |
1 quart cream (the original says thin cream ) |
1 tablespoon vanilla |
1 teaspoon almond extract |
2 -3 cups pistachios or 2 -3 cups peanuts, chopped |
green food coloring |
Directions:
1. Mix flour, sugar, and salt.
2. Add egg and milk gradually.
3. Cook in a double boiler over hot water for 10 minutes, stirring constantly at first.
4. If the custard takes on a slightly curdled appearance, don't worry, this will disappear after freezing).
5. Allow to cool.
6. When cool, add cream, vanilla, almond extract, and a few drops of food coloring, enough to make it a pale mint green color.
7. Strain and freeze according to your ice cream maker's instructions.
8. When ice cycle has finished, stir in the nuts and store in an airtight container in the real freezer to ripen and firm up.
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