Nutty Pistachio Ice Cream

Instructions

1. 1

   Heat half-and-half in saucepan; stir in sugar and salt.

2. 2

   Pour a small amount of hot half-and-half into egg yolks, stirring constantly.

3. 3

   Return yolk mixture to half-and-half; cook and stir over medium heat about 5 to 10 minutes or until thickened and creamy.

4. 4

   Do not boil.

5. 5

   Stir in vanilla extract and heavy cream.

6. 6

   Pour into freezer container; follow manufacturer's directions for freezing.

7. 7

   Add pistachios and orange peel when almost frozen; freeze until firm.

8. 8

   Allow ice cream to stand at least 2 hours in refrigerator-freezer to mellow flavors.

9. 9

   Blanching Process: Drop shelled nuts into boiling water, remove from heat and let them soak for about one minute.

10. 10

    Drain and rub the pistachios with a clean kitchen towel.

11. 11

    To dry, spread on a large baking sheet in an oven preheated to 300 degrees F for 10 to 15 minutes.

12. 12

    Makes 1 1/4 quarts.