Ingredients
Method
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.
Nutrition
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.