Pine nut ice cream
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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.
Ingredients
- 130g of pine nut paste
- 170ml of cream
- 485ml of full-fat milk
- 150g of caster sugar
- 70g of egg yolk
Equipment
- Ice cream maker
- Thermometer
Method
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
- 130g of pine nut paste
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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Pine nut ice cream
