Pinon Ice Cream Recipe
Discover the rich, nutty flavor of this homemade Pinon Ice Cream recipe — a creamy, velvety dessert infused with toasted pine nuts for a unique twist on classic vanilla. Made with heavy cream, egg yolks, and real vanilla, this luxurious frozen treat is perfect for summer gatherings or cozy evenings. Whether you're new to pine nuts or a longtime fan, this easy step-by-step guide will help you whip up a flavor-packed dessert in no time.– Try it now and surprise your guests with something uniquely delicious!
Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 4 egg yolks
- 1/2 teaspoon vanilla extract
- 1/2 cup pine nuts toasted and chopped
Instructions
Toast the Pine Nuts:
- 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:
- In a medium saucepan, combine whole milk and sugar. Warm gently, stirring until the sugar dissolves. Don’t boil.
Temper the Egg Yolks:
- 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:
- 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:
- 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:
- 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:
- Transfer to an airtight container and freeze for at least 4 hours. Scoop and enjoy the rich, nutty magic of pinon ice cream!
Notes
| Nutrient | Amount |
|---|---|
| Calories | 315 kcal |
| Total Fat | 23g |
| Saturated Fat | 12g |
| Cholesterol | 175mg |
| Sodium | 40mg |
| Total Carbs | 21g |
| Sugars | 17g |
| Protein | 5g |
| Fiber | 1g |
| Vitamin E | 12% DV |
| Magnesium | 8% DV |