Method.—While pounding the pistachio nuts add gradually a little orange-flower water. As soon as the custard is cold, add the noyeau and a little spinach extract, and when partially frozen, stir in the pistachio nuts.
Time.—About 1 hour. Average Cost, 2s. 9d. to 3s. Sufficient for 7 or 8 persons.
2210.—RASPBERRY ICE CREAM. (Fr.—Glace à la Crème de Framboises.)
Ingredients.—1 lb. of raspberries, 1 pint of custard No. 1, 2 or 3, 6 ozs. of castor sugar, 1 teaspoonful of lemon-juice, carmine.
Method.—Make the custard as directed. Pass the raspberries through a fine hair sieve, add the sugar and lemon-juice, and mix with the prepared custard, adding at the same time as much carmine as is needed to produce a bright red colour. Freeze as directed on p. 988.
Time.—About 1 hour. Average Cost, 10d. to 1s., exclusive of the custard. Sufficient for 7 or 8 persons.
2211.—STRAWBERRY ICE CREAM. (Fr.—Glace à la Crème de Fraises.)
Ingredients.—1 lb of strawberries, ½ a pint of cream, ¼ of a pint of milk, 3 yolks of eggs, 10 ozs. of castor sugar, 1 teaspoonful of lemon-juice, carmine.
Method.—Bring the milk and cream to near boiling point, add the beaten yolks of eggs, stir by the side of the fire until they thicken, then put in the sugar, and when dissolved, strain and let the preparation cool. Pass the strawberries through a fine sieve, mix with the custard, add the lemon-juice and carmine gradually until a deep pink colour is obtained. Freeze as directed.
Time.—About 1 hour. Average Cost, 2s. to 2s. 3d. Sufficient for 7 or 8 persons.
2212.—STRAWBERRY ICE CREAM. (Another method.)
Ingredients.—1 lb of strawberries, 1 quart of milk, ½ a gill of cream, 10 ozs. of castor sugar, ½ an oz. of cornflour, 4 eggs, the juice of 2 lemons, carmine.
Method.—Mix the cornflour with a little milk, boil the remainder with the sugar, add the blended cornflour and milk, simmer for 2 or 3 minutes, then cool slightly. Beat the yolks of the eggs, add them to the contents of the stewpan, and stir by the side of the fire until the mixture thickens. Strain, add the strawberries, previously reduced to a purée by being passed through a fine sieve, the lemon-juice, a few