Nutty Pistachio Ice Cream

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Total Time
3hrs 20mins
Prep
20 mins
Cook
3 hrs

Mmmmm, I love pistachio & orange! I also love pistachio ice cream! Perfect combo! From the Californian Pistachio Comission - thanks, dudes!

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Ingredients

Nutrition

Directions

  1. Heat half-and-half in saucepan; stir in sugar and salt.
  2. Pour a small amount of hot half-and-half into egg yolks, stirring constantly.
  3. 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.
  4. Cool. Stir in vanilla and heavy cream. Chill. Pour into freezer container; follow manufacturer's directions for freezing.
  5. Add pistachios and orange peel when almost frozen; freeze until firm.
  6. Allow ice cream to stand at least 2 hours in refrigerator-freezer to mellow flavors.
  7. Blanching Process:.
  8. Drop shelled nuts into boiling water, remove from heat and let them soak for about one minute.
  9. Drain and rub the pistachios with a clean kitchen towel.
  10. To dry, spread on a large baking sheet in an oven preheated to 300 degrees F. for 10 to 15 minutes.