Emerald Ice Cream

From 1914:

Make some pistachio ice cream, taking three cupfuls of cream and one cupful of milk, one scant cupful of sugar and a little salt.
Mix one-half cupful of pistachio nuts, one-half cupful of almonds chopped fine, one teaspoonful of orange flower water and one-half teaspoonful of butter almond extract.
Color with vegetable coloring the desired shade; freeze and serve.