Pine nut ice cream

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

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