Description
A rich and buttery piñon ice cream made from scratch, perfect for impressing your friends and family with unique flavors.
Ingredients
Scale
- 1 cup piñon nuts, roughly chopped
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
- Squeeze of lemon juice (optional)
- 1 vanilla bean (optional)
Instructions
- Toast the piñon nuts in a dry skillet over medium heat for about 5 minutes until lightly golden brown.
- In a saucepan, heat the milk and heavy cream over medium heat until hot but not boiling.
- Whisk together the egg yolks and sugar until pale and thickened (about 3 minutes).
- Slowly pour a small amount of the hot milk mixture into the egg yolks while whisking continuously to temper the eggs.
- Pour the custard mixture back into the saucepan and cook over low heat, stirring until it thickens (5-10 minutes).
- Stir in the vanilla extract, salt, and lemon juice. Allow to cool and refrigerate until completely chilled (at least 4 hours or overnight).
- Churn the chilled custard in an ice cream maker, adding the toasted piñon nuts about 5 minutes before it’s done. If not using an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it reaches soft-serve consistency.
- Transfer to an airtight container and freeze for at least 4 hours until firm.
- Scoop and serve enjoy your piñon ice cream!
Notes
This ice cream can be made ahead of time and serves well with a drizzle of honey or chocolate shavings for extra flair.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 400
- Sugar: 25g
- Sodium: 75mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 250mg