Recipe Details

Summary

Name: Nutty Pistachio Ice Cream

Category: Ice Cream

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

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.