* 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 warm oven
  at 250 degrees F., for about one hour.
 
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These recipes shared by Eleanor Creighton Halifax Nova Scotia via Mealmaster
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