Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
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 Blanched, natural American pistachios, chopped
1 tablespoon Finely grated orange peel
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.