Pine Nut Honey Ice Cream - nuts

Method

• Preheat oven to 400F.
• Spread the pine nuts in a single layer on a baking sheet and place in oven until lightly toasted, about 5 to 10 minutes.
• Take care not to burn the nuts.
• Combine the hot nuts, honey, and sugar in a food processor and process for 2 minutes or until the mixture is smooth.
• Add the eggs and process until well blended, about 30 seconds.
• Bring the milk to a boil in a heavy sauce pan.
• With food processor running, slowly pour the hot milk into the nut mixture through the feed tube.
• Process 30 seconds or until the nut custard is smooth.
• Pour the entire mixture back into the pan and place over low heat.
• Stir constantly with a whisk or wooden spoon until the custard thickens slightly.
• Be careful not to let the mixture boil or the eggs will scramble.
• Remove from heat.
• Pour the hot nut custard through a strainer into a large, clean bowl.
• Allow the custard to cool slightly, then stir in the cream and vanilla.
• Cover and refrigerate until cold or overnight.
• Stir the chilled custard, then freeze in one or two batches in your icecream machine according to the manufacturer's instructions.
• When finished, the ice cream will be soft but ready to eat.
• For firmer icecream, transfer to a freezer-safe container and freeze at least 2 hours.