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Pistachio Parfait

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1/2 cup sugar
1/2 cup water, dissolve and boil until syrup
2 egg whites beaten stiff
1 3/4 cups evaporated milk, scald
1 1/2 cups whipped cream, add little green color
1/2 teaspoon almond extract
1/2 cup chopped pistachio nuts
2 teaspoons vanilla


Cook sugar and water to a syrup. Cool. Blend all ingredients. Freeze in refrigerator tray until mixture thickens. Beat well, then add whipped cream and nuts. Freeze 4 to 5 hours, beating every 45 minutes twice. Electric or hand freezer.

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