Nutty pistachio ice cream

Ingredients:

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

Preparation:

Blanching:

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.

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 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.