This recipe for naturally green pistachio ice cream is from the Victorian era. It was published in Mrs. Putnams Receipt Book in 1849. The naturally green pistachio ice cream is made without artificial food coloring.
The Victorian pistachio ice cream is so delicious, sweet and creamy, and tastes of pistachios and oranges. And the ice cream is easy and fast to make, if you use a blender to grind the pistachios instead of a mortar. 😉
- 6 oz (170g) pistachio nuts
- 12 oz (340g) sugar
- 3 egg yolks
- 1 tbsp orange-flower water
- 2 pt (950ml) milk or cream – I used soy milk
- 2 tbsp fresh spinach juice
Pound the pistachios in a mortar or use a blender. ‘Mix all together [except 1/2 pint (240ml) milk and the spinach juice], and put it into a saucepan to thicken, stirring all the time; strain it into a bowl.’ (Mrs. Putnams Receipt Book, 1849)
Wash and dry the fresh spinach. Pound the spinach leaves in a mortar. Then strain them through a fine mesh sieve or cheesecloth.
‘Mix together two table-spoonsful of spinach greening, and half a pint of milk; stir this into the rest until well mixed; then freeze it like other cream.’ (Mrs. Putnams Receipt Book, 1849)
Once the pistachio custard is cool, pour it into an ice cream maker to freeze.