Pine Nut Ice Cream

Tags: #dessert #ice-cream #nuts #eggless
Serving: 6 servings
Total time: 5 hours

A silky, eggless pine nut ice cream inspired by your pistachio and hazelnut ice creams, using nut butter and low-dose stabilizers for a rich yet scoopable texture.

Ingredients

• 180 g pine nuts (unsalted)
• 20 g neutral oil
• 500 g heavy cream 38%
• 250 g whole milk 3–4%
• 100 g sugar
• 50 g glucose syrup (or corn syrup)
• 2 g fine sea salt
• 1 g CMC (carboxymethyl cellulose)
• 0.5 g guar gum
• 4 g vanilla extract

Steps

1. Toast pine nuts in a dry pan over medium heat until lightly golden.
2. Transfer toasted pine nuts to a plate and cool completely.
3. Add cooled pine nuts and neutral oil to a high-speed blender.
4. Blend pine nuts and oil until very smooth and fluid.
5. Add milk, cream, sugar, glucose syrup and salt to a large immersion blender cup.
6. Blend milk, cream, sugar, glucose syrup and salt until the sugar is completely dissolved.
7. Add pine nut butter to the dairy mixture.
8. Blend the mixture until it is completely smooth and homogeneous.
9. Sprinkle CMC and guar gum evenly over the surface of the mixture.
10. Blend the mixture thoroughly to hydrate and disperse the stabilizers.
11. Add vanilla extract to the mixture.
12. Blend briefly to combine the vanilla extract.
13. Cover the container and refrigerate the base for at least 4 hours.
14. Check that the base temperature is below 20°C before churning.
15. Pour the chilled base into an ice cream machine.
16. Churn the base on a high air or regular setting until softly frozen.
17. Transfer the churned ice cream to a freezer-safe container.
18. Smooth the surface of the ice cream with a spatula.
19. Cover the container tightly.
20. Freeze the ice cream for at least 6 hours until firm.
21. Remove the ice cream from the freezer 15 minutes before serving.
22. Scoop the ice cream into bowls.

Notes

For extra texture, reserve 20 g of the toasted pine nuts, chop them finely, and fold them into the churned ice cream before freezing.

References

Inspired by your Pistachio Ice Cream and Hazelnuts Ice Cream stabilizer ratios and no-cook technique.