* Crossposted from: RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: California Pistachio Ice Cream
 Categories: Summer, All dessert, Frozen
      Yield: 10 servings
 
 
        1 c  half and half
      3/4 c  sugar
      1/8 t  salt
        2    egg yolk
        1 T  vanilla
        2 c  heavy cream
        1 c  natural California pistachio
        1 T  orange peel
  :          Orange Caramel Sauce
  
  1.  Heat half and half in saucepan; stir in sugar and salt.  2.  Pour
  a small amount of hot half and half into egg yolks, stirring
  constantly.
  
  3.  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.
  
  4.  Stir in vanilla and heavy cream.  Chill.
  
  5.  Pour into freezer container; follow manufacturer's directions for
  freezing.
  
  6.  Add pistachios and orange peel when almost frozen; freeze until
  firm.
  
  7.  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
 
MMMMM
 
These recipes shared by Eleanor Creighton Halifax Nova Scotia via Mealmaster
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