Vanilla Ice Cream with Raspberries and Pistachios

1. In medium bowl, whisk yolks; set aside.

2. In medium saucepan add cream, half-and-half, and sugar. Cook over medium heat until scalding hot (bubbles form on outside edge of pot).

3. Gradually add about half of cream mixture to yolks, whisking constantly. Add yolk mixture back to saucepan. Cook over medium, stirring constantly until mixture coats the back of metal spoon. Stir in vanilla.

4. Remove saucepan from stove. Place pan in bowl of ice water. Cool, stirring occasionally, 30 minutes. Transfer ice cream base to covered container. Chill in refrigerator 3 hours to 24 hours.

5. Freeze ice cream base in 4- to 5-qt. ice cream freezer according to manufacturer’s directions.

Transfer to freezer container, layering with half the raspberries and the pistachios. Freeze overnight.

6. Serve with Crescent Cookies, garnished with remaining raspberries. (See recipe)

1. Tip:

Ice cream should be made a day ahead.