Pine Nut and Honey Ice Cream
These two flavors make for an intense-tasting ice cream that will add a splash of elegance to your next dinner party. A dainty but crunchy cookie will work well on the side.
Serves6
CostModerate
Total Timeunder 4 hours
OccasionCasual Dinner Party, Family Get-together
Recipe Coursedessert
Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, vegetarian
Equipmentice cream maker
Moodblue
Taste and Texturecreamy, nutty, sweet
Type of Dishdessert, ice cream
Ingredients
- 1 cup (250 mL) pine nuts
- 2 eggs
- ½ cup (125 mL) liquid honey
- 1 tbsp (15 mL) granulated sugar
- Pinch salt
- 1 cup (250 mL) milk
- 1 cup (250 mL) whipping (35%) cream
- 1 tsp (5 mL) vanilla
- Preheat oven to 400°F (200°C)
- Baking sheet
Instructions
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Spread pine nuts evenly on baking sheet and bake in preheated oven for 3 to 5 minutes or until golden brown. Watch carefully; they burn very quickly. Reserve a handful for topping.
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In a food processor, purée hot nuts, eggs, honey, sugar and salt until smooth. Transfer to a bowl and set aside.
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In a medium saucepan over medium-low heat, bring milk to a simmer. Gradually whisk into the egg mixture.
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Return entire mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Transfer to a clean large bowl. Let cool to room temperature. Cover and refrigerate until completely cold or overnight.
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Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.
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When serving, top with reserved pine nuts.
2008 Marilyn Linton and Tanya Linton
