Recipe for cooking nutty pistachio ice cream

Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.

Nutty Pistachio Ice Cream

Recipe and photo courtesy of California Pistachio Commission - used by Recipe Goldmine with permission

1 c. half-and-half
3/4 c. sugar
1/8 tsp. salt
2 egg yolks, beaten
1 Tbsp. vanilla extract or flavoring
2 c. heavy cream
1 c. blanched, natural California pistachios, chopped
1 Tbsp. finely grated orange peel

Heat half-and-half in saucepan; stir in sugar and salt. Pour a sm. amount of hot half-and-half into egg yolks, stirring constantly. Return yolk mixture to half-and-half; cook and stir over med. heat about 5 to 10 mins. or until thickened and creamy. Do not boil. Cool. Stir in vanilla extract or flavoring 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 min.. 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 min..

Makes approximately 1 1/4 qt..