What is pinon ice cream?

Pinon ice cream is a rich and creamy frozen dessert made using piñon nuts, also known as pine nuts. These nuts come from the piñon pine trees of the American Southwest and bring a unique buttery, earthy flavor to the ice cream.

What does piñon ice cream taste like?

It tastes smooth and nutty with a slightly sweet and toasted edge. Think of a mix between pistachio and almond ice cream, but with a deeper, more earthy tone that sets it apart.

What is the difference between a pine nut and a piñon?

All piñon nuts are pine nuts, but not all pine nuts are piñon. Piñon nuts come specifically from the piñon pine tree, native to the Southwestern United States. They have a rounder shape and a richer flavor compared to imported pine nuts from Asia or Europe.

What flavor is pinon?

Pinon has a buttery, slightly sweet flavor with earthy undertones. When toasted, it takes on a rich, warm taste that blends beautifully into creamy desserts like ice cream.

Pinon Ice Cream Recipe (2 Ways)

Name: Pinon ice cream Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 7 h
Cuisine: Southwestern
Ingredients: 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; 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

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

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

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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