California Pistachio Ice Cream
Source: California Pistachio Commission
Servings: 10

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

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 about 5 to 10 minutes or until thickened and creamy. Do not boil. Cool. Stir in vanilla 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.

* BLANCHING PROCESS: To blanch the nutmeats, pour boiling water over shelled pistachios. Let stand for five to ten minutes, drain and cool. The skins can then be removed easily between fingers and thumb, or by rolling between two coarse towels. Place in warm oven at 250 degrees F., for about one hour.