Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  half and half
     3/4           cup  sugar
     1/8      teaspoon  salt
  2                     egg yolk -- beaten
  1         tablespoon  vanilla
  2               cups  heavy cream
  1                cup  natural california pistachios -- blanched, chopped
  1         tablespoon  orange peel -- finely grated
                        orange caramel sauce

Preparation:

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 hou

Nutritional Information:

270 Calories (kcal); 21g Total Fat; (70% calories from fat); 2g Protein; 18g Carbohydrate; 117mg Cholesterol; 56mg Sodium