PISTACHIO SPUMONI ICE CREAM

1 1/2 cup half and half
3/4 cup sugar
1/8 teaspoon salt
3 egg yolks — beaten
2 cups heavy cream
3/4 cup pistachios — shelled & chopped
1/3 cup candied maraschino cherries
1/3 cup orange peel — finely chopped
3 tablespoons light rum

Heat but do not boil half and half in saucepan; stir in sugar and salt.
Pour small amount of half and half into egg yolks, stir constantly. Return
yolk mixture to half and half mixture. Cook and stir over medium heat
about 5 to 10 minutes or until thickened and creamy; cool. Stir in heavy
cream. Chill thoroughly. Pour into ice cream freezer container; follow
manufacturer’s directions for freezing. Add pistachios, cherries, orange
peel and rum when almost frozen; finish freezing. Freeze at least 2 hours
before serving.