Pistachio Ice Cream
This luxurious historical ice cream recipe from 1900 features a rich base of fresh milk and heavy cream, sweetened generously and infused with the delicate floral notes of rose water. The star ingredient is roasted pistachios, ground to an incredibly fine paste to ensure a smooth, velvety texture without any grit. The result is a pale green, aromatic frozen dessert that captures the essence of traditional Parsi-Gujarati indulgence.
Ingredients
- 6 cups Whole milk (Originally '1 1/2 Seer'. Converted to approx 6 cups.)
- 4 cups Granulated sugar (Originally '1 Seer'. This creates a very sweet, traditional syrup base.)
- 2 cups Heavy cream (Originally '1/2 Seer dairy milk fresh hard cream'.)
- 1 cup Pistachios (Originally '1/4 Seer'. Roasted and shelled.)
- 1 tablespoon Rose water (Used for grinding the pistachios.)
- 8 drops Almond essence (Optional. Use if a stronger nut flavor is desired.)
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Instructions
- 1Peel the roasted pistachios to remove the skins. Place them on a clean grinding stone (or in a food processor) with the rose water.
- 2Grind the pistachios extremely fine, until they resemble a smooth paste (described as 'fine like lampblack'). Ensure there are absolutely no whole pieces or coarse grits remaining.
- 3In a large bowl, combine the fresh milk, sugar, and heavy cream. Stir until the sugar is completely dissolved. If using almond essence, add it now.
- 4Thoroughly mix the fine pistachio paste into the milk mixture until fully incorporated. Pour the mixture into an ice cream mold or maker. Freeze until hard and set.
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