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Olive Oil Pine Nut Ice Cream 2009-07-07 16:37:11

Olive Oil Pine Nut Ice Cream

Olive Oil Pine Nut Ice Cream

From Fine Cooking

Ingredients

  1. 2 cups of heavy cream
    1 cup whole milk
    3/4 granulated sugar
    table salt
    5 large egg yolks
    1/4 cup extra virgin olive oil, fruity
    1 cup pine nuts, toasted

Directions

  1. Preheat the oven to 350. Place pine nuts on a cookie sheet and bake for 8-10 minutes until fragrant and golden brown. Watch carefully as they can burn.
  2. In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
  3. Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker). Set a fine strainer on top.
  4. Whisk the egg yolks in a medium bowl. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
  5. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath.
  6. Cool the custard to below 70°F by stirring it over the ice bath and add the olive oil. Refrigerate the custard until completely chilled, at least 4 hours.
  7. Freeze the custard in your ice cream maker according to the manufacturer’s instructions.
  8. Fold the pine nuts into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks. Enjoy.

Makes 1 quart.

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