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Categories:Viewed: 96 - Published at: 5 years ago
Ingredients
- 1 cup half-and-half
- 34 cup sugar
- 18 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
Method
- 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 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.
