The mellow nuttiness of Simon Haigh's pine nut ice cream recipe makes it a wonderful summer treat, offering something a little different to pistachio or hazelnut. Serve it with a tangy lemon meringue pie.
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Add the cream and milk to a pan, bring to the boil then take off the heat. Whisk together the sugar and yolks until smooth and pale, then gradually whisk the hot cream mix into the yolks
Simon Haigh cut his teeth at the famed Le Manoir aux Quat’Saisons, working with Raymond Blanc, whom he cites as a key inspiration to this day.
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