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Everyday and easy
Seasonal
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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Pine nut ice cream

by
Simon Haigh
Pine nut ice cream

PT30M

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Ingredients

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Equipment

  • Ice cream maker
  • Thermometer

Method

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1
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
  • 170ml of cream
  • 485ml of full-fat milk
  • 150g of caster sugar
  • 70g of egg yolk
2
Whisk the pine nut paste into the custard then pour back into the pan and set over a low-medium heat
3
Cook the custard to 80°C, stirring continuously without letting it doesn't catch on the bottom of the pan. Pass through a fine sieve and chill
4
Pour into an ice cream maker and churn, then freeze until required
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Simon Haigh
Simon Haigh

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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