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Ingredients
- 1 cup pine nuts
- 1/2 cup honey
- 1/4 cup sugar
- 2 large eggs
- 1 cup milk
- 1 1/2 cups heavy cream
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Preparation
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. Do not burn the nuts.
Combine the hot nuts, honey and sugar in a food processor and process for 2 minutes or until smooth. Add the eggs and process until well-blended, about 30 seconds.
Bring the milk to a boil in a heavy saucepan. 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 in to the saucepan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Do not boil. Remove from heat and pour the nut custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream, salt and vanilla. Cover and refrigerate until cold, or overnight.
Stir the chilled custard, then freeze in your ice cream machine according to manufacturers' instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream transfer to a freezer-safe container and freeze at least two hours.