Recipe: Honey-orange-pistachio ice cream
Toasted pistachios lend a savoury crunch to this ambrosial honey-and orange-scented ice cream. A splash of orange liqueur softens the texture to create a creamy consistency for easy scooping directly from the freezer. Put a dollop over fresh sliced peaches or nectarines and enjoy with crisp biscotti.
2/3 cup (3 ounces) pistachios
2 tablespoons grated orange zest
1 teaspoon sugar
2 cups half-and-half or milk
4 large egg yolks
2/3 cup honey
1 cup heavy (whipping) cream
2 tablespoons Cointreau, Grand Marnier, or other orange liqueur (optional)
Prepare a large bowl or pan of ice water.
Preheat the oven to 350°F. Place the nuts on a baking sheet with sides and bake for 8 to 10 minutes, or until lightly toasted. Set aside to cool.
Mash the zest with the sugar to release the oils. In a double boiler, heat the half-and-half over simmering water until steaming. Whisk the egg yolks until blended, then whisk in the honey and sugared zest. Whisk in some of the hot half-and-half and pour the yolk mixture into the pan of half-and-half. Stir and cook over simmering water until the custard coats the back of the spoon, about 10 minutes. Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature. Transfer to a container and stir in the cream. Cover and refrigerate until thoroughly chilled.
Freeze in an ice cream maker according to the manufacturer's instructions. When the ice cream is almost frozen, spoon in the liqueur, if desired, and churn until blended in, about 1 minute more. Add the nuts and churn until blended in, about 15 seconds more. Transfer to a container, cover, and freeze until firm, about 2 hours.
Makes about 1 quart
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Reprinted from Ice Cream Deck by Lou Seibert Pappas. Copyright © 2009 Lou Seibert Pappas. Published by Chronicle Books.