Nutty Pistachio Ice Cream |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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Mmmmm, I love pistachio & orange! I also love pistachio ice cream! Perfect combo! From the Californian Pistachio Comission - thanks, dudes! 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.
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