Pine Nut Ice Cream
User Reviews
5.0
15 reviews
Excellent
Pine Nut Ice Cream
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Pine nuts and honey are a great combination, and you don't need to get an esoteric honey for this recipe. And while I use American pine nuts, you can use any pine nuts -- just beware that 95 percent of all store-bought nuts are from China, and they can potentially contain "bad" nuts that cause pine mouth. I will still use the Chinese nuts from time to time, but for me it's worth cracking my own American nuts. Italian stone pine nuts are an excellent, if expensive, alternative.
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Ingredients
- 1 cup shelled, skinned pine nuts
- 2 cups whole milk
- 2 cups heavy cream
- 3/4 cup honey
- 1/2 vanilla bean, scraped
- a pinch of salt
- 4 or 5 egg yolks
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Instructions
- Toast the pine nuts in a dry pan on medium-high heat until they begin to brown. Keep an eye on them, as pine nuts can burn very easily. As soon as they start to brown nicely, move the nuts to a bowl and set aside.
- Put the pine nuts and the remaining ingredients (except the egg yolks) into a heavy pot and heat to steaming over medium heat. If you have a thermometer, you want the cream to get to 160°F or so. Turn off the heat, cover and let steep for 1 hour. Refrigerate until cold, up to a day.
- Strain the mixture and discard the vanilla bean. Save the pine nuts and reserve.
- Reheat the cream mixture over medium heat to 160°F. Beat the egg yolks slightly in a bowl. Now, using two hands -- one with a small ladle, the other with a whisk -- slowly pour in some of the hot cream into the egg yolks, using your whisk hand to whisk in the hot cream. Do this a little at a time so you don't scramble your eggs. After you have 2-3 ladlefulls in the egg yolk bowl, start whisking the hot cream mixture in the pot. Slowly pour in the hot egg yolk-cream mix and whisk well. Allow this to cook below a simmer, stirring often, for 5 minutes. It will thicken.
- Strain the mixture once again and chill. Once chilled, pour it into your ice cream maker. Allow the ice cream to churn until it's a soft-serve consistency. Move the ice cream to a large, chilled bowl and fold in the pine nuts. Chill hard, then serve with some honey drizzled over the top.
Notes
- Note that prep time does not include the chill time for the custard.
Nutrition Information
Show Details
Calories
386kcal
(19%)
Carbohydrates
27g
(9%)
Protein
6g
(12%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Cholesterol
148mg
(49%)
Sodium
44mg
(2%)
Potassium
202mg
(6%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
883IU
(18%)
Vitamin C
1mg
(1%)
Calcium
99mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 148mg | 49% |
| Sodium | 44mg | 2% |
| Potassium | 202mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 883IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 99mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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