Piñon Ice Cream Recipe
The Piñon Ice Cream Recipe is a rich, creamy dessert with a unique nutty flavor. Made with toasted piñon nuts, fresh cream and vanilla, this homemade ice cream is smooth and delicious.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup toasted piñon nuts roughly chopped
- ¼ teaspoon salt
Instructions
Toast The Piñon Nuts
- Toast the piñon nuts in a dry skillet until lightly golden and fragrant. Let them cool completely.
Heat The Dairy
- Combine heavy cream, whole milk and half of the sugar in a saucepan. Heat until warm but not boiling.
Whisk The Egg Yolks
- Whisk egg yolks with the remaining sugar until smooth and pale.
Temper The Eggs
- Slowly pour a little warm cream into the egg mixture while whisking constantly.
Cook The Custard
- Return the mixture to the saucepan and cook gently until it thickens slightly.
Add Vanilla And Salt
- Remove from heat and stir in vanilla extract and salt.
Strain The Mixture
- Pour the custard through a fine-mesh strainer into a clean bowl.
Chill Completely
- Cover and refrigerate the custard for at least four hours or overnight.
Churn The Ice Cream
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
Add Piñon Nuts
- Fold the toasted piñon nuts into the churned ice cream.
Freeze Until Firm
- Transfer the ice cream to a freezer-safe container and freeze for several hours.
Scoop And Serve
- Serve the ice cream in bowls or cones with extra toasted piñon nuts on top.
Notes
- Toast the piñon nuts for deeper flavor.
- Chill the custard overnight for smoother ice cream.
- Add a little cinnamon for warmth.
- Mix in dark chocolate pieces for extra richness.
- Drizzle honey over each serving.
- Use fresh vanilla extract for better flavor.
- Store with plastic wrap touching the surface to reduce ice crystals.