California Pistachio Ice Cream
Source: California Pistachio Commission
Serving Size: 10

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 natural California pistachios blanched, chopped
1 tablespoon orange peel finely grated
Orange Caramel Sauce

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. Serve with Orange Caramel Sauce.

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.

Orange Caramel Sauce
Servings: 10

1/2 cup sugar
3 tablespoons water
1 teaspoon fresh lemon juice
1/2 cup orange juice
1/4 cup heavy cream
1 tablespoon liqueur

Combine sugar, water and lemon juice in heavy saucepan. Bring mixture to a boil. Simmer until it turns an amber color; approximately ten minutes. Remove pan from heat. Add orange juice and then cream to mixture; simmer over low heat until it thickens slightly, stirring constantly. Stir in liqueur; chill.

MICROWAVE PREPARATION:
Combine sugar, water and lemon juice in a 2-cup glass measure.
Cover tightly with plastic wrap.
Cook at 100% for 4 to 5 minutes, until syrup is amber colored.
Carefully remove from oven.
Add orange juice and then cream.
Cook uncovered at 100 % for 2 minutes or until mixture thickens slightly.
Add liqueur; chill.