Nutty Pistachio Ice Cream

Nutty Pistachio Ice Cream

Ingredients:
1 cup half−and−half
3/4 cup granulated sugar
1/8 teaspoon salt
2 egg yolks, beaten
1 tablespoon vanilla extract
2 cups heavy cream
1 cup blanched, natural California pistachios, chopped
1 tablespoon finely grated orange peel

Directions:
Heat half−and−half in saucepan; stir in sugar and salt. Pour a small amount of hot half−and−half into
egg yolks, stirring constantly. Return yolk mixture to half−and−half; cook and stir over medium heat
about 5 to 10 minutes or until thickened and creamy. Do not boil. Cool. Stir in vanilla extract and
heavy cream. Chill. Pour into freezer container; follow manufacturer's directions for freezing. Add
pistachios and orange peel when almost frozen; freeze until firm. Allow ice cream to stand at least 2
hours in refrigerator−freezer to mellow flavors.
Blanching Process:
Drop shelled nuts into boiling water, remove from heat and let them soak for about one minute. Drain
and rub the pistachios with a clean kitchen towel. To dry, spread on a large baking sheet in an oven
preheated to 300 degrees F for 10 to 15 minutes.
Makes 1 1/4 quarts.
Nutty Pistachio Ice Cream 121
Orange Gelatin Ice Cream
Any flavor gelatin may be used for this recipe.