Nutty Pistachio Ice Cream

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

• Ready In: 3 hrs 20 mins
• Yields: 1 1/4 quarts

Ingredients

• 1  cup half-and-half
• 3⁄4 cup sugar
• 1⁄8 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

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.