Servings<\/span>6<\/p>servings<\/span><\/div><\/span>Prep time<\/span>20<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>10<\/p>minutes<\/span><\/div><\/span>Calories<\/span>300<\/p>kcal<\/span><\/div><\/span>Total time<\/span>30<\/p>minutes<\/span><\/div><\/div><\/div>Pinon ice cream is a creamy, nutty dessert made with toasted pi\u00f1on nuts, perfect for a unique and delicious ice cream to enjoy.<\/p>
<\/span>Ingredients<\/span><\/h3>- <\/span>
1 cup pi\u00f1on nuts (pine nuts)<\/span><\/p><\/li>- <\/span>
2 cups heavy cream<\/span><\/p><\/li>- <\/span>
1 cup whole milk<\/span><\/p><\/li>- <\/span>
3\/4 cup granulated sugar<\/span><\/p><\/li>- <\/span>
4 egg yolks<\/span><\/p><\/li>- <\/span>
1 teaspoon vanilla extract<\/span><\/p><\/li>- <\/span>
Pinch of salt<\/span><\/p><\/li><\/ul><\/div><\/span>Directions<\/span><\/h3>- First, Put the pinon nuts in a pan on medium heat. Stir them until they spread a nice smell. Take them off the heat and let them cool.<\/li>
- In another pan, mix the heavy cream, milk, and half of the sugar. Heat it on medium until it almost starts to bubble. Don't let it boil.<\/li>
- In a bowl, whisk the egg yolks and the rest of the sugar until creamy.<\/li>
- Slowly pour a bit of the warm cream into the egg mix, stirring all the time. Keep adding until it's all mixed together.<\/li>
- Put everything back in the pan. Cook it on low heat, stirring until it gets thick for about 5-7 minutes.<\/li>
- Take it off the heat. Pour it through a strainer into a clean bowl to get out any bits. Stir in vanilla and a pinch of salt. Now Let it cool, then cover and put it in the fridge for at least 6 hours. Yes 6 hours or more.<\/li>
- Pour the cold mix into an ice cream maker. Follow the directions to churn it. Add the toasted nuts near the end to mix them in. Spoon the churned ice cream into a container. Freeze it for at least 2 hours until it's solid and Enjoy.<\/li><\/ul><\/div>
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<\/span>Notes<\/span><\/h3>\n\t\t\t\t\t- Toast the pi\u00f1on nuts so they don't burn. Stir them often until they smell yummy.<\/li>
- When you mix the warm cream into the egg yolks, do it little by little. This keeps the eggs smooth and creamy.<\/li>
- When cooking the custard, Remember to keep the heat low and Stir lots so it doesn't stick.<\/li>
- Chill the ice cream mix in the fridge for at least 6 hours. It needs to be cold before churning.<\/li>
- After churning, freeze the ice cream in a container. It takes about 2 hours to get firm and ready to scoop.<\/li><\/ul>\n\t\t\t\t<\/div>
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