Directions:
- 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:.
- Drop shelled nuts into boiling water, remove from heat and let them soak for about one minute.
- Drain and rub the pistachios with a clean kitchen towel.
- To dry, spread on a large baking sheet in an oven preheated to 300 degrees F. for 10 to 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.13 Kcal (1231 kJ) | ||
| Calories from fat | 204.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.75g | 35% | |
|---|---|---|---|
| Cholesterol | 93.21mg | 31% | |
| Sodium | 77.76mg | 3% | |
| Potassium | 238.83mg | 5% | |
| Total Carbs | 18.17g | 6% | |
| Sugars | 12.47g | 50% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 6.03g | 12% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 0.8mg | 5% | |
| Calcium | 75.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 293.11 Kcal (1227 kJ) | ||
| Calories from fat | 204.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.67g | 35% | |
|---|---|---|---|
| Cholesterol | 92.89mg | 31% | |
| Sodium | 77.49mg | 3% | |
| Potassium | 238mg | 5% | |
| Total Carbs | 18.11g | 6% | |
| Sugars | 12.42g | 50% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 6.01g | 12% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 0.8mg | 5% | |
| Calcium | 74.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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