Pinon ice cream Recipe

Pinon ice cream is rich, creamy, and packed with the buttery flavor of toasted Southwestern pinon nuts. This isn’t your average dessert. It’s smooth, earthy, and unforgettable. In this guide, you’ll learn how to make it two ways using simple steps and everyday tools. We’ll walk you through a traditional custard recipe and a quick no-churn version. You’ll also get pro tips, common mistakes.

Pinon ice cream Recipe

---

• Author: Callie Brooks
• Total Time: 7 hours (includes chilling)
• Yield: 8 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Two irresistible ways to make homemade Piñon Ice Cream—choose the rich traditional custard base or an easy no-churn version with just a few ingredients.

---

Ingredients

Scale 1x2x3x

For the Traditional Custard Recipe:

• 2 cups heavy cream
• 1 cup whole milk
• 4 large egg yolks, room temperature
• 3/4 cup granulated sugar, divided
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup toasted piñon nuts

For the Easy No-Churn Recipe:

• 2 cups heavy cream, very cold
• 1 (14-ounce) can sweetened condensed milk, chilled
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup toasted piñon nuts

Cook Mode Prevent your screen from going dark

---

Instructions

• Toast the Piñon Nuts:

Place the piñon nuts in a dry skillet over medium heat. Stir until golden and fragrant, about 5 minutes. Cool completely.

 

• Heat the Dairy and Sugar (Custard):

In a saucepan, warm heavy cream, milk, and half the sugar until steaming. Do not boil.

 

• Whisk Yolks and Remaining Sugar:

In a bowl, whisk yolks and the remaining sugar until pale and thick.

 

• Temper the Eggs:

Slowly whisk some hot cream into yolks, then return the mixture to the pot.

 

• Cook the Custard:

Stir constantly on low heat until it coats the back of a spoon. Remove from heat.

 

• Strain and Chill:

Strain the custard into a clean bowl. Stir in vanilla and salt. Cool, then refrigerate for at least 6 hours.

 

• Churn and Freeze:

Churn in an ice cream maker. Add piñon nuts during the last few minutes. Freeze 2+ hours before serving.

 

• No-Churn Version:

Whip cold heavy cream until stiff peaks form. Fold in sweetened condensed milk, vanilla, salt, and piñon nuts. Freeze in container for 6 hours or until firm.

Notes

You can use a blender to roughly chop the piñon nuts if you want smaller bits in every bite.

Chill your mixing bowl before whipping the cream for best no-churn results.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Churned / No-Churn
• Cuisine: Southwestern

Nutrition

• Serving Size: 1/2 cup
• Calories: 320
• Sugar: 20g
• Sodium: 65mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 120mg

A Taste of the Southwest: The Magic of Pinon Nuts

The first time I tried pinon ice cream was on a summer trip through northern New Mexico. I was walking through a small market in Santa Fe when the scent of roasted nuts pulled me toward a tiny food stand. One bite of that creamy, nutty scoop and I was hooked. It wasn’t just dessert. It tasted like the high desert itself. The toasted pinon flavor was earthy, rich, and unlike anything I’d ever had. That moment stayed with me, and now I make it at home whenever I want to relive that taste of the Southwest.

Pinon ice cream has a flavor that’s often compared to pistachio or almond, but it stands apart. The pinon nut adds a distinct buttery note with a soft, toasted edge. It’s smooth and slightly sweet with a natural warmth that brings out the richness in every bite.

Why You’ll Love This Recipe

• Authentic Southwestern flavor in every spoonful
• Two easy methods to suit any kitchen
• Perfect texture whether you churn or not
• Easy to customize with flavor twists
• Better than any store-bought version

Key Ingredients and Equipment

Each ingredient and tool plays a key role. Using high-fat cream keeps the texture rich and smooth. Toasting the pinon nuts adds depth and enhances their natural buttery flavor. And a fine mesh strainer ensures a perfectly silky base with no lumps. Below are the key ingredients and tools you’ll need for each method.

For the Traditional Custard Recipe:

• 2 cups heavy cream
• 1 cup whole milk
• 4 large egg yolks, room temperature
• 3/4 cup granulated sugar, divided
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup toasted piñon nuts

For the Easy No-Churn Recipe:

• 2 cups heavy cream, very cold
• 1 (14-ounce) can sweetened condensed milk, chilled
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup toasted piñon nuts

Recommended Tools:

• Saucepan and whisk (for custard version)
• Mixing bowls
• Fine mesh strainer (for custard version)
• Electric mixer (hand or stand)
• Ice cream maker (for traditional version only)
• Freezer-safe container with lid
• Spatula

How to Make Pinon Ice Cream (Two Ways)

Method 1: The Traditional Custard Recipe

Step 1: Toast the Piñon Nuts

Place the piñon nuts in a dry skillet over medium heat. Stir often until they release a nutty aroma and turn golden brown. This usually takes about five minutes. Remove from heat and let them cool completely.

Step 2: Heat the Dairy and Sugar

In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Warm the mixture over medium heat until it begins to steam and tiny bubbles form around the edges. Do not let it boil.

Step 3: Whisk the Yolks and Remaining Sugar

In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture becomes pale and slightly thick.

Step 4: Temper the Eggs

Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking continuously. This prevents the eggs from scrambling. Gradually add more until the yolks are fully blended with the cream.

Step 5: Cook the Custard

Pour the egg mixture back into the saucepan. Cook over low heat while stirring constantly with a wooden spoon or heat-safe spatula. The custard is ready when it thickens enough to coat the back of the spoon. This should take five to seven minutes.

Step 6: Strain and Chill

Remove the saucepan from heat. Pour the custard through a fine mesh strainer into a clean bowl to remove any curdled bits. Stir in the vanilla extract and a pinch of salt. Let the mixture cool at room temperature for about twenty minutes. Then cover it and refrigerate for at least six hours or overnight.

Step 7: Churn and Freeze

Once the custard is completely chilled, pour it into your ice cream maker. Follow your machine’s instructions to churn the mixture. Add the toasted pinon nuts during the last few minutes of churning so they mix evenly. Transfer the finished ice cream to a freezer-safe container. Freeze for at least two hours until firm. Then scoop and enjoy.

Method 2: The Easy No-Churn Recipe

Step 1: Toast the Piñon Nuts

Place the piñon nuts in a dry skillet over medium heat. Stir often until they release a nutty aroma and turn golden brown. Toasting is key for flavor, just like when working with other Toasted seeds and nuts. This usually takes about five minutes. Remove from heat and let them cool completely.

Step 2: Whip the Heavy Cream

In a large bowl, using an electric mixer, whip the cold heavy cream on medium-high speed until it forms stiff peaks. Be careful not to overmix.

Step 3: Combine the Base Ingredients

In a separate bowl, stir together the chilled sweetened condensed milk, vanilla extract, and a pinch of salt.

Step 4: Fold the Mixtures Together

Gently fold about one-third of the whipped cream into the condensed milk mixture to lighten it. Then, add the rest of the whipped cream and the cooled, toasted pinon nuts. Fold carefully with a spatula until just combined, being careful not to deflate the cream.

Step 5: Freeze Until Solid

Pour the mixture into a freezer-safe container and smooth the top. Cover and freeze for at least 6 hours, or until firm. For an even creamier texture, you can stir the ice cream every hour for the first 3 hours to break up ice crystals, but this step is optional.

Pro Tips and Troubleshooting for Perfect Ice Cream

• Don’t Burn the Nuts:

When toasting piñon nuts, stir them often and watch closely. As soon as they start turning golden and smell rich and nutty, take them off the heat. Leaving them for even a minute too long can cause a bitter taste.

• For the Creamiest Texture: 

Use only full-fat cream and whole milk. Low-fat substitutes won’t give you that smooth mouthfeel. Also, make sure the custard base is fully chilled before churning. This helps create smaller ice crystals and a silkier scoop.

• Problem: My custard is lumpy! 

Solution: 

This can happen if the eggs cook too fast. Immediately pour the mixture through a fine mesh strainer while it’s still warm. That will catch any scrambled bits and save your batch.

• Problem: My ice cream is icy! 

Solution: 

An icy texture usually means the base wasn’t cold enough before churning or the fat content was too low. Always chill the mixture thoroughly and avoid using low-fat dairy.

• Problem: 

The texture is off or too soft! Solution: Make sure the ice cream spends enough time in the freezer after churning. Also, store it in a shallow container and press a piece of plastic wrap directly on the surface to prevent ice crystals.

Flavor Variations and Dietary Swaps

Creative Flavor Twists

• Caramel Swirl: Before placing the churned ice cream into the freezer container, drizzle caramel sauce over the top. Gently swirl it in with a spoon to create ribbons of sweetness throughout each scoop.
• Brown Butter Piñon: To deepen the nutty flavor, brown a few tablespoons of unsalted butter until golden and fragrant. Let it cool slightly, then mix it into the custard base before chilling. This adds a rich, toasted note that pairs perfectly with the piñon.
• Chocolate Chip: Once the ice cream has nearly finished churning, add a half cup of mini chocolate chips. They’ll stay soft enough to bite through and add a sweet crunch.

How to Make Vegan Pinon Ice Cream

• Ingredients: 

Two cups full-fat coconut cream, one cup unsweetened almond milk or oat milk, three-quarters cup sugar, two tablespoons cornstarch, one teaspoon vanilla extract, pinch of salt, one cup toasted piñon nuts.

• Instructions:

 In a saucepan, whisk together the coconut cream, almond milk, sugar, and cornstarch. Heat over medium until it thickens slightly, stirring constantly. Remove from heat and stir in vanilla and salt. Let it cool, then chill for several hours. Pour into an ice cream maker and churn as usual. Add the toasted piñon nuts at the end. For a no-churn version, fold the chilled base into whipped coconut cream, stir in the nuts, and freeze until solid.

How to Serve and Store

Serving Suggestions

Piñon ice cream pairs beautifully with a variety of toppings and desserts. For a simple touch, drizzle a bit of honey over the top to enhance the natural sweetness of the nuts. Serve it alongside a warm slice of Bourbon peach upside-down cake for a rich, Southern-inspired treat. A light pour of chocolate sauce also brings out the depth of the roasted flavors. You can even sprinkle a few extra toasted piñon nuts on top for added crunch and aroma.

Storage Tips

Transfer your finished ice cream into an airtight container. Press a layer of plastic wrap directly on the surface before sealing the lid. This helps prevent freezer burn and keeps ice crystals from forming. Store it in the coldest part of your freezer. For the best texture and flavor, enjoy within two weeks. If the ice cream becomes too firm, let it sit at room temperature for five to ten minutes before scooping.

Conclusion

Piñon ice cream brings the rich, nutty taste of the Southwest right into your kitchen. Whether you make the traditional custard version or go for the quick no-churn method, the result is always creamy, smooth, and full of toasted flavor. With two recipes, expert tips, and flavor variations, this guide gives you everything you need to get it right the first time.

Did you try this recipe? Have a question? Leave a comment below. I’d love to hear from you.

Follow Me : PINTEREST

Frequently Asked Questions