Pine Nut Ice Cream
Creamy Pine Nut Ice Cream with Toasted Nutty Richness
Ingredients:
1 cup pine nuts
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
5 large egg yolks
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
Optional: extra toasted pine nuts, for garnish
Directions:
In a dry skillet, lightly toast the pine nuts over medium heat until golden and fragrant, about 3–4 minutes. Let cool, then grind finely in a food processor.
In a saucepan, heat milk and cream over medium heat until steaming, but not boiling. Stir in the ground pine nuts and let steep off heat for 20 minutes.
In a bowl, whisk egg yolks and sugar until thick and pale.
Slowly pour the warm cream mixture into the yolks, whisking constantly to temper. Return the mixture to the saucepan.
Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5–7 minutes. Do not boil.
Strain the custard through a fine mesh sieve to remove solids. Stir in salt and vanilla.
Chill the mixture thoroughly in the fridge for at least 4 hours or overnight.
Churn in an ice cream maker according to the manufacturer’s instructions.
Transfer to a container and freeze until firm, about 4 hours. Serve garnished with extra toasted pine nuts if desired.
Prep Time: 30 minutes | Chilling + Freezing Time: 8 hours | Total Time: 8 hours 30 minutes
Kcal: 320 kcal | Servings: 6 servings
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Discover the rich, toasty flavor of Pine Nut Ice Cream — creamy, nutty, and totally dreamy. Perfect for a gourmet dessert moment!
Pine Nut Ice Cream
Creamy Pine Nut Ice Cream with Toasted Nutty Richness
Ingredients:
1 cup pine nuts
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
5 large egg yolks
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
Optional: extra toasted pine nuts, for garnish
Directions:
In a dry skillet, lightly toast the pine nuts over medium heat until golden and fragrant, about 3–4 minutes. Let cool, then grind finely in a food processor.
In a saucepan, heat milk and cream over medium heat until steaming, but not boiling. Stir in the ground pine nuts and let steep off heat for 20 minutes.
In a bowl, whisk egg yolks and sugar until thick and pale.
Slowly pour the warm cream mixture into the yolks, whisking constantly to temper. Return the mixture to the saucepan.
Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5–7 minutes. Do not boil.
Strain the custard through a fine mesh sieve to remove solids. Stir in salt and vanilla.
Chill the mixture thoroughly in the fridge for at least 4 hours or overnight.
Churn in an ice cream maker according to the manufacturer’s instructions.
Transfer to a container and freeze until firm, about 4 hours. Serve garnished with extra toasted pine nuts if desired.
Prep Time: 30 minutes | Chilling + Freezing Time: 8 hours | Total Time: 8 hours 30 minutes
Kcal: 320 kcal | Servings: 6 servings
#pinenuticecream #homemadeicecream #nuttydessert #gourmeticecream #icecreamtreats #nutfusion #creamydessert #toastednuts #icecreamlover #custardbase #uniqueicecreamflavors #artisanicecream #slowfood #frozendelight #icecreamgram #pineflavor #summerdesserts #elevateddesserts #icecreamdream #dessertcreativity
Discover the rich, toasty flavor of Pine Nut Ice Cream — creamy, nutty, and totally dreamy. Perfect for a gourmet dessert moment!
