Nutty Pistachio Ice Cream

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• 1 cup half-and-half
• 3/4 cup sugar
• 1/8 teaspoon salt
• 2 egg yolks, beaten
• 1 tablespoon vanilla
• 2 cups heavy cream
• 1 cup pistachios, blanched & chopped (natural california)
• 1 tablespoon orange peel, finely grated

Recipe

• 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. do not boil.
• 4 cool. stir in vanilla and heavy cream. chill. pour into freezer container; follow manufacturer's directions for freezing.
• 5 add pistachios and orange peel when almost frozen; freeze until firm.
• 6 allow ice cream to stand at least 2 hours in refrigerator-freezer to mellow flavors.
• 7 blanching process:.
• 8 drop shelled nuts into boiling water, remove from heat and let them soak for about one minute.
• 9 drain and rub the pistachios with a clean kitchen towel.
• 10 to dry, spread on a large baking sheet in an oven preheated to 300 degrees f. for 10 to 15 minutes.