Pistachio Ice Cream
|Pistachios||1⁄2 Cup (8 tbs)|
|Almond essence||5 Drop|
|Sugar||1 Cup (16 tbs)|
|Cream||2 Cup (32 tbs)|
|Milk||2 Cup (32 tbs)|
1 In a bowl, soak the pistachios in hot water for 15 minutes and peel.
2 In a grinder jar, grind them coarsely.
3 Line a loaf tin with a wax paper.
4 In a pan, boil the milk.
5 In a small bowl, make a smooth paste of flour and sugar with a little milk.
6 Stir into the remaining milk, cooking for a few minutes until a little thick.
7 Allow to cool.
8 Place in the freezer and let partially set.
9 Transfer the frozen mixture into a chilled bowl.
10 Beat with an egg beater.
11 Add color, essence, whipped cream and pistachios.
12 Pour the mixture in the prepared pan.
13 Cover and freeze until set.
14 Serve chlled.