Posted by: hearttohearthcookery | August 31, 2013

Into a Sieve

IMG_7350-001  18th century ice creams (cream ices) are infusions in cream and that is no exception for Mr Borella’s 1772 receipt (recipe) for Pistachio Nut Cream Ice.  The flavor of the ground pistachio nuts is infused in the cream and egg yolk mixture while stirring and heating until willing to boilAfter which you pour it into a sieve to pass it in a pan,  The ground pistachio nuts stay in the sieve with their flavor remaining in the cream.

Visit my website at:

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: