Nutty Pistachio Ice Cream
Ingredients
- 1 cup half-and-half
- 0.8 cup granulated sugar
- 1/8 tsp salt
- 2 each egg yolks, beaten
- 1 tbsp vanilla extract
- 2 cup heavy cream
- 1 cup blanched, natural California pistachios, chopped
- 1 tbsp finely grated orange peel
Instructions
- 1
Heat half-and-half in saucepan; stir in sugar and salt.
- 2
Pour a small amount of hot half-and-half into egg yolks, stirring constantly.
- 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
Do not boil.
- 5
Stir in vanilla extract and heavy cream.
- 6
Pour into freezer container; follow manufacturer's directions for freezing.
- 7
Add pistachios and orange peel when almost frozen; freeze until firm.
- 8
Allow ice cream to stand at least 2 hours in refrigerator-freezer to mellow flavors.
- 9
Blanching Process: Drop shelled nuts into boiling water, remove from heat and let them soak for about one minute.
- 10
Drain and rub the pistachios with a clean kitchen towel.
- 11
To dry, spread on a large baking sheet in an oven preheated to 300 degrees F for 10 to 15 minutes.
- 12
Makes 1 1/4 quarts.