If you want a tasty ice cream for your children, then try our Pinon Ice Cream Recipe! Pinon Ice Cream is a creamy, nut-flavored dessert made with pinon nuts.
These nuts grow in the American Southwest, especially in New Mexico. The ice cream mixes these nuts with a sweet base to make a unique and tasty treat. Let’s start making this ice cream at home!
Overview Of Pinon Ice Cream
- Total Servings: 8
- Cuisine: American
- Course: Dessert
- Preparation Time: 20 minutes
- Cook Time: 15 minutes
- Chilling Time: 3 hours
- Complete Time: 3 hours 35 minutes
Ingredients For Making Pinon Ice Cream
- Egg yolks: 4Â
- Whole milk: 1 cupÂ
- Granulated sugar: 3/4 cupÂ
- Pine nuts (toasted and chopped): 1/2 cup
- Heavy cream: 2 cupsÂ
- Vanilla extract: 1/2 tsp
How To Make Pinon Ice Cream
Step By Step Instructions
Step 1
In a saucepan mix whole milk, heavy cream, and half the sugar.
Step 2
Heat until it simmers, then remove from heat.
Step 3
Whisk egg yolks and remaining sugar until thickened.
Step 4
Add hot cream slowly to egg yolks, whisking constantly.
Step 5
Return mixture to saucepan and cook until thickened.
Step 6
Strain through a sieve and stir in vanilla extract.
Step 7
Chill for 3 hours or overnight in the fridge.
Step 8
Churn in an ice cream maker.
Step 9
Add toasted pine nuts during the last minutes of churning.
Step 10
Freeze in a container for 3-4 hours.
Step 11
Serve and enjoy.
Nutrition Information
| Nutrient | Amount (Per Serving) |
| Fat | 31g |
| Saturated Fat | 16g |
| Carbohydrates | 21g |
| Sugars | 20g |
| Protein | 6g |
| Total Calories | 382 Kcal |
Recipe Tips
- Use full-fat cream for the best texture.
- Chill the mixture fully before churning.
Conclusion!
Pinon Ice Cream is a tasty dessert. Its unique nutty flavor is great for anyone who likes new tastes. Give it a try—you might find a new favorite flavor!
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Pinon Ice Cream Recipe
Ingredients
- 4Â Egg yolks
- 1 cup Whole milk
- 3/4 cup Granulated sugar
- 1/2 cup Pine nuts (toasted and chopped)
- 2 cups Heavy cream
- 1/2 tsp Vanilla extract
Instructions
- In a saucepan mix whole milk, heavy cream, and half the sugar.
- Heat until it simmers, then remove from heat.
- Whisk egg yolks and remaining sugar until thickened.
- Add hot cream slowly to egg yolks, whisking constantly.
- Return mixture to saucepan and cook until thickened.
- Strain through a sieve and stir in vanilla extract.
- Chill for 3 hours or overnight in the fridge.
- Churn in an ice cream maker.
- Add toasted pine nuts during the last minutes of churning.
- Freeze in a container for 3-4 hours.
- Serve and enjoy.
Notes
- Use full-fat cream for the best texture.
- Chill the mixture fully before churning.