Toast the Pine Nuts:

1. In a dry skillet over medium heat, toast pine nuts until golden and aromatic. Let them cool and chop coarsely.

Heat the Milk and Sugar:

1. In a medium saucepan, combine whole milk and sugar. Warm gently, stirring until the sugar dissolves. Don’t boil.

Temper the Egg Yolks:

1. Whisk egg yolks in a separate bowl. Gradually add a bit of the warm milk mixture while whisking constantly to avoid cooking the yolks.

Combine and Thicken:

1. Return the tempered yolk mixture to the saucepan. Stir constantly over low heat until thickened—about 5–7 minutes. The mixture should coat the back of a spoon.

Add Cream and Vanilla:

1. Remove from heat. Stir in the heavy cream and vanilla extract. Let cool to room temperature, then refrigerate for at least 4 hours.

Churn the Ice Cream:

1. Pour chilled mixture into an ice cream maker. Churn as per manufacturer’s instructions. In the last 2–3 minutes of churning, add the chopped, toasted pine nuts.

Freeze and Serve:

1. Transfer to an airtight container and freeze for at least 4 hours. Scoop and enjoy the rich, nutty magic of pinon ice cream!