Pinon Ice Cream Recipe
Discover the rich, nutty flavors of pinon nuts through this delectable Pinon Ice Cream recipe.
Equipment
- Ice cream maker
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Saucepan
- Whisk
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup pinon nuts toasted and chopped
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Pre-chill: Place the ice cream maker’s bowl in the freezer overnight.
- Heat Base: In a saucepan, combine milk, cream, and sugar. Heat over medium until the sugar dissolves completely, but do not boil.
- Cool Down: Remove the mixture from heat, add vanilla extract and a pinch of salt. Allow the mixture to reach room temperature before placing it in the fridge to cool completely.
- Toast Pinons: Toast the pinon nuts in a dry skillet over medium heat until golden, then roughly chop.
- Mix: Stir the toasted pinon nuts into the chilled cream mixture.
- Churn: Pour the mixture into the ice cream maker. Follow the ice cream maker's guidelines to churn the mixture until it achieves a consistency akin to soft serve.
- For freezing, shift the ice cream into a sealed container. Freeze for at least 4 hours before serving.
Notes
Quality Ingredients: Use high-quality pinon nuts for the best flavor.
Pre-Chill: Ensure your ice cream base is thoroughly chilled before churning.
Monitor Toasting: Keep a close eye on the pinon nuts while toasting to avoid burning.
Storage: To maintain the texture, keep the ice cream in a tightly sealed container to avoid the formation of ice crystals.
Serving: Before serving, let the ice cream thaw slightly at room temperature to facilitate scooping.