Piñon Ice Cream Recipe
The Piñon Ice Cream Recipe is a rich, creamy frozen dessert with a delicious nutty flavor that makes every scoop unforgettable.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 cup toasted piñon nuts roughly chopped
Optional Toppings
- Extra toasted piñon nuts
- Honey drizzle
- Caramel sauce
- Whipped cream
- Dark chocolate shavings
Instructions
Toast The Piñon Nuts
- Place the piñon nuts in a dry skillet. Toast over medium heat until fragrant and lightly golden. Cool completely.
Heat The Dairy
- Combine the heavy cream, whole milk and half of the sugar in a saucepan. Heat gently without boiling.
Whisk The Egg Yolks
- Whisk the egg yolks with the remaining sugar until the mixture becomes pale and smooth.
Temper The Eggs
- Slowly whisk a little warm cream into the egg mixture to prevent curdling.
Cook The Custard
- Pour everything back into the saucepan. Stir constantly until the custard lightly coats the back of a spoon.
Add Vanilla
- Remove the pan from the heat. Stir in the vanilla extract and salt until fully combined.
Strain The Custard
- Pour the custard through a fine-mesh strainer into a clean bowl for an extra-smooth texture.
Chill The Mixture
- Cover and refrigerate the custard for at least six hours or overnight until completely cold.
Churn The Ice Cream
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer's directions.
Fold In The Piñon Nuts
- Gently stir the toasted piñon nuts into the freshly churned ice cream.
Freeze Until Firm
- Transfer the ice cream to a freezer-safe container and freeze for three to four hours.
Scoop And Enjoy
- Serve in bowls or waffle cones with extra toasted piñon nuts or your favorite toppings.
Notes
- Toast the piñon nuts for maximum flavor.
- Chill the custard overnight for a creamier texture.
- Add a pinch of cinnamon for warmth.
- Mix in dark chocolate chunks for extra richness.
- Drizzle honey over each serving.
- Use pure vanilla extract for the best flavor.
- Allow the ice cream to soften for five minutes before scooping.