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Nutty Pistachio Ice Cream

Nutty Pistachio Ice Cream


  • 1 cup half-and-half
  • 3/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 2 egg yolks, beaten
  • 1 tablespoon vanilla extract
  • 2 cups heavy cream
  • 1 cup blanched, natural California pistachios, chopped
  • 1 tablespoon finely grated orange peel


  1. 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.
  2. 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.
  3. Stir in vanilla extract and heavy cream. Chill.
  4. Pour into freezer container; follow manufacturer's directions for freezing. Add pistachios and orange peel when almost frozen; freeze until firm.
  5. Allow ice cream to stand at least 2 hours in refrigerator-freezer to mellow flavors.

Makes 1 1/4 quarts.

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.

Recipe and photo credit (used with permission): California Pistachio Commission

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