Ingredients
Makes about 1 quart
Step 1
Preheat oven to 400°F. Spread the pine nuts in a single layer on a baking sheet and place in oven until lightly toasted, about 5 to 10 minutes. Take care not to burn the nuts.
Step 2
Combine the hot nuts, honey, and sugar in a food processor and process for 2 minutes or until the mixture is smooth. Add the eggs and process until well blended, about 30 seconds.
Step 3
Bring the milk to a boil in a heavy sauce pan. With food processor running, slowly pour the hot milk into the nut mixture through the feed tube. Process 30 seconds or until the nut custard is smooth. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from heat. Pour the hot nut custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
Step 4
Stir the chilled custard, then freeze in one or two batches in your icecream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer icecream, transfer to a freezer-safe container and freeze at least 2 hours.
Leave a Review
Reviews (6)
Back to TopI have been licking homemade ice cream from dashers at family picnics since I was a little girl.. and now I frequent this little shop that makes goat milk's ice cream...But this ice cream is the most luscious,elegant ice cream I have ever tasted AND I made it myself!
brdbliss
Los Angeles,CA
9/19/2010
This was decadent! The flavor was rich and perfect, the texture was ultra smooth and creamy! You can toast the pinon's in a dry pan on the stovetop...no need to heat up the oven. Enjoy
jenlillie1971
Northern CO
8/11/2010
My chef made this ice cream about a year ago, and my brain automatically updated its favorite ice cream flavor. The heavenly taste of raw honey and roasted pine nuts intermingling with the smoothness of the vanilla heavy cream automatically set me to an eastern European cottage tucked away neatly in the dark forest. It took me a year to step up and try this recipe on my own, and viola! In my honest opinion, there is simply no better ice cream in the world.
quantumcloud509
Seattle, WA
4/10/2010
优秀的,虽然有点甜or my taste. I'd cut back on the honey just a little. Also, make it a couple of days ahead of eating it--it improves. My guests raved over it (and they were some picky folks).
Larry7
New Orleans
8/9/2006
Tasty, but unlike the other reviewer I felt that I didn't strain it enough---it was kind of gritty. I'd make it again, but next time I'll strain it through a very fine sieve.
Maggie
Los Angeles, CA
6/14/2003
Tastes like something that might be offered at a fine restaurant! I didn't bother straining it, and it could have been even chunkier as far as I'm concerned. Note that in the recipe they forget to mention where to add the salt-- I mixed it into the egg/honey/nut mixture before adding the milk.
Anonymous
Bloomington, IN
5/31/2003
