HoneyOrangePistachio Ice Cream
Sugared pistachios lend a savory 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.
Ingredients
- 1 tablespoon unsalted butter
- 2/3 cup (3 ounces) pistachios
- 2 tablespoons plus 1 teaspoon sugar, divided
- 2 tablespoons grated orange zest
- 2 cups half and half or milk
- 4 large egg yolks
- 2/3 cup honey
- 1 cup heavy or whipping cream
- 2 tablespoons Cointreau, Grand Marnier, or other orange liqueur (optional)
Directions
Prepare a large bowl or pan of ice water.
In a small skillet, melt the butter over medium heat. Add the nuts, and sprinkle with the 2 tablespoons sugar. Cook, stirring continuously; until the nuts are toasted and caramelized, about 2 minutes. Set aside to cool.
In a small bowl, mash the zest with the remaining 1 teaspoon sugar to release the oils. In the top of a double boiler, heat the half-and-half over simmering water until steaming.
In a bowl, whisk the egg yolks until blended, then whisk in the honey and sugared zest. Whisk in about half 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 a silicone spatula or 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, about 3 hours.
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
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