Mr. Borella is verbose in his receipt (recipe) for Pistachio Nut Cream Ice on the potential of the heated composition turning to whey: and should you let it boil, you would run the risk to make your cream turn into whey, on account of the yolks of eggs, which would do too much. Take great care likewise your cream should be very fresh and sweet, for otherwise, as soon as it would feel the warmth it would all turn into curds and whey, therefore for all these considerations, you are to take care to stir it well and continually, from the moment you set it on the fire to that you take it off..
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