- 1 cup (250 mL) pine nuts
- 2 eggs
- ½ cup (125 mL) liquid honey
- 1 tbsp (15 mL) granulated sugar
- Pinch salt
- 1 cup (250 mL) milk
- 1 cup (250 mL) whipping (35%) cream
- 1 tsp (5 mL) vanilla
- Preheat oven to 400°F (200°C)
- Baking sheet
- Spread pine nuts evenly on baking sheet and bake in preheated oven for 3 to 5 minutes or until golden brown. Watch carefully; they burn very quickly. Reserve a handful for topping.
- In a food processor, purée hot nuts, eggs, honey, sugar and salt until smooth. Transfer to a bowl and set aside.
- In a medium saucepan over medium-low heat, bring milk to a simmer. Gradually whisk into the egg mixture.
- Return entire mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Transfer to a clean large bowl. Let cool to room temperature. Cover and refrigerate until completely cold or overnight.
- Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.
- When serving, top with reserved pine nuts.