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.