Pistachio ice cream: blanched pistachios are pounded with orange essence, the cold cream is coloured with spinach green, and the nut mass is stirred in when the cream is half frozen; the ice is then frozen solid. From Erken's Stor kokebok (1949), pp. 586-587.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 586 (falt i det fri)
Erken gives the French title 'Glace a la creme aux pistaches'. According to the book, colouring can be done with spinach green.
Pound the pistachios
Pound the cleaned, blanched pistachios in a mortar, adding the orange essence little by little as you pound.
Colour the cream
Add spinach green to the cold cream.
Freeze and mix
Freeze the cream until half frozen. Stir in the nut mass and freeze until firm.
3/4 l is converted to 0.75 l. The texts from two pages (pp. 586-587) are merged into one. 'Spinach green' is kept as a natural food colouring.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
¾ l er omregnet til 0,75 l; spiseskje til ss. Tekstene fra to sider (s. 586–587) er slått sammen til én. «Spinatgrønt» er behold som naturlig matfarge.
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