Heat half-and-half in saucepan; stir in sugar and salt. Pour a small amount of hot half-and-half into egg yolks, stirring constantly. 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. Stir in vanilla and heavy cream. Chill. Pour into freezer container; follow manufacturer's directions for freezing. Add pistachios and orange peel when almost frozen; freeze until firm. Allow ice cream to stand at least 2 hours in refrigerator-freezer to mellow flavors.

Photo and Recipe Courtesy of The California Pistachio Commission.