The pine nut cream ice cream is a very creamy ice cream with acacia honey. An additional crunch effect is created by the extra portion of caramelized pine nuts. These seeds are not exactly cheap, but it is worth trying this recipe. All the people who have tested it so far have been totally enthusiastic.
400 g milk
160 g cream
2 strips orange peel (untreated)
3 coffee beans
1 pinch of salt
4 egg yolks
75 g white sugar
60 g honey (e.g. acacia honey)
160 g pine nuts
some brown sugar
Preparation Pine nut cream ice cream
- Put milk, cream, orange peel, coffee beans, salt, egg yolk and white sugar in a pot and mix
- Heat for 10 minutes at approx. 75-80°C while stirring. It is best to use a thermometer.
- Let the ice cream mass cool down to approx. 40°C and stir in the honey.
- Lightly roast pine nuts in a pan without fat (see tips).
- Finely puree the ice cream mixture with two thirds of the roasted pine nuts in a mixer and leave to cool further in the refrigerator.
- Coarsely chop the rest of the pine nuts and caramelise them in the pan with brown sugar. First melt the sugar and then add the seeds and mix well. Let it cool down on a plate.
- When the ice mass is cold enough, in a Ice cream machine solidify. Add the caramelized pine nuts shortly before the end.
If the ice mass in the Freezer compartment solidify, the resulting ice crystals must be well broken up with the hand mixer every 30 minutes (for approx. 4 hours). The pine nuts are only added after the last mixing.
- The Honey is only added after the ice cream has cooled, otherwise the valuable ingredients are destroyed. For this recipe it is best to use a light honey, such as acacia honey.
- Pine nuts belong to the most expensive nuts. This is because it is a long and labor-intensive process until you have a handful of kernels together. A lot of manual work is also necessary.
- have pine nuts all year round season. The best are from Tuscany.
- Once the Pine nuts frying gently crackle and it starts to smell like nuts, you should stir well and turn down the heat.