Nuts

There’s nothing like the pleasant crunch of crisp, freshly toasted nuts. And there’s nothing worse than biting into an acrid, rancid nut. Since nuts have a relatively high amount of oil, you should taste a couple before using them to make sure they’re still fresh. Hazelnuts, pecans, and walnuts are particularly susceptible to spoilage. Buy nuts from a store that sells in high volume and turns over its stock regularly and store them in a cool, dark place in a well-sealed container. Nuts can also be frozen in zip-top freezer bags. Most nuts taste much better if they’ve been toasted, which brings out their flavors and gives them a crunchy contrast in ice cream. The only nuts I don’t toast are pistachio nuts, since they’ll lose their delicate green color. Buy fresh pistachios from a good source so they’re crisp and vibrant green.