This Olive Oil and Pine Nut Ice Cream Recipe is healthy, tasty, and easy to make. You might haven’t heard of it but now you have. You should try this luxurious ice cream recipe at home!
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Olive Oil and Pine Nut Ice Cream Recipe
This spectacular olive oil and toasted pine nut ice cream recipe is something wonderfully new and luxurious, which has an inherently rich and nutty flavor to it that is so very easy to love. We enjoy the toasted flavor of the pine nuts in the final scoop. This simple dessert is absolutely wonderful!
It tastes good. The best part in this ice cream is the toasted pine nuts. You will adore this unique ice cream recipe. So, with our recipe, make this amazing ice cream at home.
If you liked this recipe of ours, then also try our other recipe which include Dulce de Leche Ice Cream Recipe, Van Leeuwen Ice Cream Recipe, and Strawberry Rhubarb Sorbet Recipe.
Unique Olive Oil Pine Nut Ice Cream Recipe
Olive Oil Pine Nut Ice Cream is a unique ice cream flavor prepared from olive oil. It is a healthy and nutty ice cream. The recipe to make it is easy. Simply follow the instructions below. For topping, use toasted pine nuts in the final scoop which will make it more luxurious.
6-8
servings10 minutes
+ Cooking time3-4
hours300
kcalIngredients
- ¾ cup
pine nuts
- 2 cups
heavy cream
- 1 cup
whole milk
- ¾ cup
sugar
- Pinch
of salt
- ¼ cup
extra virgin olive oil
Directions
Preheat the oven to 325˚F, while spreading the pine nuts onto a baking sheet. Once the oven is at heat, bake the nuts for eight to ten minutes, or until they’re fragrant and golden brown. Make sure to turn the nuts halfway through, to get an easy level of toasting.
Make sure to watch the nuts carefully, as they will burn extremely easily! Nuts have a high-fat content by mass, so they’re always quite likely to burn.
Remove the nuts from the oven once they’re done, and then set them aside to cool completely.
Put the cream, milk, sugar, and salt into a small, heavy-bottomed saucepan over medium heat. Whisk the mixture occasionally in order to dissolve the sugar and disperse the sweet taste throughout the liquid.
When you see the first wisps of steam start to form on the surface of the mixture, take the pan off the heat. Overheating the mixture will mean you have to start again!
Pour the mixture into a shallow pan or bowl, and then place it in the fridge to chill thoroughly - this should take one to two hours.
When the mixture is cold, pour it into an ice cream maker, and process in accordance with the manufacturer’s instructions. Make sure to add the olive oil as soon as the churning begins! The reason for this is that it will mix with the fats in the cream and the milk, while not being able to fully freeze. Adding it when the churning begins will allow it to be dispersed in small quantities throughout the ice cream, so no one spot is particularly oily.
During the final few moments of processing, add in the toasted pine nuts. We recommend adding them late in the process to avoid them getting damaged by the churning process. Instead, we simply want them to be dispersed throughout the ice cream.
Using a rubber spatula, transfer the ice cream to an airtight freezer container. Try to avoid having air bubbles in your freezer container, as this can negatively affect the rate at which your ice cream freezes.
Cover the ice cream tightly within the containers and freeze it until it is firm. This should take at least four hours but may take a little more for this recipe due to the olive oil in the ice cream.
