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1 cup pine nuts
2 cups whole milk
1/3 cup heavy cream
5 large egg yolks, at room temperature, whisked in a small
bowl
6 tablespoons sugar
6 tablespoons honey
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Preheat the oven to 350F. Spread the pine nuts evenly across
a large baking sheet and toast them in the oven until lightly
browned and fragrant, stirring often, about 7 minutes. Cool
for 5 minutes.
Heat the milk and cream in a medium saucepan set over medium
heat until small bubbles appear along the edges of the pan.
Do not boil.
Place the toasted pine nuts in a food processor fitted with
a chopping blade; process until fairly smooth, about like
very grainy peanut butter. Add the egg yolks, sugar, and honey;
continue processing until smooth and thick, scraping down
the sides of the machine as necessary.
With the machine running, dribble about a third of the hot
milk mixture into the food processor through the open feed
tube. Then whisk this combined mixture into the saucepan.
Instantly reduce the heat to low-if you have an electric stove,
use a burner that hasn't already been turned on. Cook slowly,
stirring all the while, until the mixture is thickened to
the consistency of wet pancake batter and can coat the back
of a wooden spoon, about 3 minutes. Strain through a fine-mesh
sieve into a medium bowl to remove any bits of scrambled egg,
then stir in the vanilla and salt. Refrigerate until well
chilled, for about 4 hours, or overnight.
Just before you make the gelato, place the custard and the
dasher of your ice cream machine, if possible, in the freezer
for 10 minutes to get them really cold.
Freeze the custard in your ice cream machine according to
the manufacturer's instructions. Serve at once-or scoop into
one larger container or several smaller ones, seal tightly,
and store in your refrigerator's freezer for up to 1 month;
soften at room temperature for 10 minutes before serving.
Makes 1 quart
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