1 Ingredients as for Vanilla Ice Cream II (see cross-reference note)
1 tablespoon (15 ml) vanilla extract
1 teaspoon (5 ml) almond extract
1 Green food coloring (a few drops, to desired pale green tint)
Instructions
1. Prepare the ice cream base following the Vanilla Ice Cream II recipe from Farmer's The Boston Cooking-School Cook Book (p. 374), substituting the flavoring as directed in step 2.
2. When combining flavorings into the cooled custard base, add 1 tablespoon (15 ml) vanilla extract and 1 teaspoon (5 ml) almond extract in place of the vanilla called for in Vanilla Ice Cream II. Stir to combine evenly.
3. Add green food coloring a drop at a time, stirring after each addition, until the mixture achieves a pale, even pistachio green. The color will lighten slightly once the cream is churned and frozen.
4. Freeze in an ice cream maker according to the Vanilla Ice Cream II method: churn until the mixture is thick, pale, and holds a soft peak when the paddle is lifted and the volume has increased noticeably, approximately 20-30 minutes depending on the machine.
5. Pack into a chilled container, cover surface directly with waxed paper or plastic wrap to prevent ice crystals, and harden in the freezer for at least 2 hours, until firm enough to scoop cleanly and no longer soft at the center.
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