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Pine nut ice cream


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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
  • 170ml of cream
  • 485ml of full-fat milk
  • 150g of caster sugar
  • 70g of egg yolk
Whisk the pine nut paste into the custard then pour back into the pan and set over a low-medium heat
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
Pour into an ice cream maker and churn, then freeze until required
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Pine nut ice cream


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