(Homemade) Pistachio Ice-Cream & (Store-bought) Pistachio Baklava

Instructions

1. In a food processor or blender, process 2/3 of the nuts until finely ground.
2. In a double boiler, combine the nuts and half-and-half. Cook over barely simmering water 15 minutes, or until nuts have flavored the half-and-half.
3. Whisk the 2/3 cup sugar into the egg yolks. Whisk in some of the half-and-half mixture, return this mixture to the pan, and cook over barely simmering water until the custard coats the spoon. Immediately place in a pan of cold water and stir to cool. Stir in cream and vanilla. Cover and refrigerate 2 to 3 hours or until thoroughly chilled.
4. In a small skillet, heat the butter and remaining 2 teaspoons sugar over medium heat. Coarsely chop remaining pistachios and sauté until lightly browned; let cool.
5.  Freeze the mixture in an ice cream maker according to the manufacturer’s directions. When partially frozen, mix in the sugared nuts or sprinkle over ice cream when served, or garnish with orange zest, if using.