• Step by Step Instructions:

Step 1: Toast the Pinon Nuts

• Place a pan on low heat.
• Add pinon nuts and toast gently.
• Stir until golden and nutty in smell.
• Remove from heat and let them cool.

Step 2: Make the Cream Base

• Pour cream, milk, and sugar into a saucepan.
• Warm the mix over low heat.
• Do not let it boil.
• Stir until sugar melts fully.

Step 3: Whisk the Egg Yolks

• Crack eggs and add yolks to a bowl.
• Whisk the yolks until smooth.
• Slowly add warm cream into the yolks.
• Stir well to stop them from curdling.

Step 4: Cook the Custard

• Pour the yolk mix back into the saucepan.
• Cook on low heat while stirring often.
• Stop when the mix thickens slightly.
• It should coat the back of a spoon.

Step 5: Add Flavor and Nuts

• Turn off the heat and let it cool.
• Add vanilla to the warm custard.
• Grind the toasted nuts into small pieces.
• Stir the nuts into the custard base.

Step 6: Churn and Freeze

• Pour the custard into your ice cream maker.
• Churn it based on machine directions.
• Transfer to a container once done.
• Freeze for 4 hours or until firm.

Servings and Preparation Times

• Preparation Time: 10 minutes
• Cook Time: 20 minutes
• Chilling Time: 2 hours (optional for better texture)
• Freeze Time: 4 hours or more
• Total Time: Around 6–7 hours (mostly inactive)
• Servings: Makes 6 servings. Great for small gatherings or family dessert night