Pine nut ice cream

Rose Prince via Albino Barberis. Toast 4tbsp pine nuts in a dry pan until they change colour slightly. Set aside. Whisk 3 egg yolks with 2tbsp golden caster sugar until frothy.

In another bowl, wishk 10.5fl oz/300ml whipping cream until thickened. Fold in the egg yolks then stir in the cooled pine nuts.

In a third bowl, whisk the three egg whites until thick and foamy, then fold carefully into the egg and cream mixture, using a knife or metal spoon so as not to knock the air out.

Pour into an 8in/20cm loaf tin lined with cling film an freeze until solid. There is no need to churn or stir. It will set to a lightweight ice cream to serve with thin, crisp sweet biscuits. Barberis wouuld pour over a little syrupy, aged balsamic vinegar.

Can also be done with hazelnuts or cobnuts.


One response to “Pine nut ice cream

  1. We had heavenly pine nut and fennel seed ice cream at Gelupo on Saturday – might be worth adding a dessert spoon of seeds to this recipe as an experiment.

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