Honey-Orange-Pistachio Ice Cream

• 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)

1. Prepare a large bowl or pan of ice water.
2. In a small skillet, melt the butter over medium heat.
3. Add the nuts, and sprinkle with the 2 tablespoons sugar.
4. Cook, stirring continuously; until the nuts are toasted and caramelized, about 2 minutes.
5. Set aside to cool.
6. In a small bowl, mash the zest with the remaining 1 teaspoon sugar to release the oils.
7. In the top of a double boiler, heat the half-and-half over simmering water until steaming.
8. In a bowl, whisk the egg yolks until blended, then whisk in the honey and sugared zest.
9. Whisk in about half of the hot half-and-half and pour the yolk mixture into the pan of half-and-half .
10. Stir and cook over simmering water until the custard coats the back of a silicone spatula or spoon, about 10 minutes.
11. Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature.
12. Transfer to a container and stir in the cream.
13. Cover and refrigerate until thoroughly chilled, about 3 hours.
14. Freeze in an ice cream maker according to the manufacturers instructions.
15. When the ice cream is almost frozen, spoon in the liqueur, if desired, and churn until blended in, about 1 minute more.
16. Add the nuts and churn until blended in, about 15 seconds more.
17. Transfer to a container, cover, and freeze until firm, about 2 hours

unsalted butter, pistachios, sugar, orange zest, milk, egg yolks, honey, whipping cream, orange liqueur

Taken from www.cookstr.com/recipes/honey-orange-pistachio-ice-cream (may not work)