1 cup blanched, natural California pistachios, chopped*
1 tablespoon finely grated orange peel
* 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.
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 for 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'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.
Yield: 1 1/4 quarts
Recipe and photo used with permission from:
California Pistachio Commission