Recipe 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
Recipe method
- 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.
Other ice cream recipes:
Nutty pistachio ice cream recipe
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