Recipe

Nutty Pistachio Ice Cream Recipe

Print Recipe

Ingredients

Directions

Step #1 Heat half-and-half in saucepan; stir in the sugar & salt.
Step #2 Pour a small amount of hot half-and-half into egg yolks, stirring constantly.
Step #3 Return yolk mixture to half-and-half; cook & stir over med-heat/flame about 5 to 10 mins or until thickened & creamy.
Step #4 Do not boil.
Step #5 Cool.
Step #6 Stir in vanilla & heavy cream.
Step #7 Chill.
Step #8 Pour into freezer container; follow manufacturer's directions for freezing.
Step #9 Add pistachios & orange peel when almost frozen; freeze until firm.
Step #10 Allow ice cream to stand at least 2 hrs in refrigerator-freezer to mellow flavors.
Step #11 Blanching Process:.
Step #12 Drop shelled nuts into boiling water, remove this from heat & let them soak for about one min.
Step #13 Drain & rub the pistachios with a clean kitchen towel.
Step #14 To dry, spread on a large baking sheet in an oven preheated to 300F degrees F.
Step #15 for 10 to 15 mins.
Enjoy the Nutty Pistachio Ice Cream recipe