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1
Preheat the oven to 350F. Spread the pine nuts evenly across a large baking sheet and toast them in the oven until lightly browned and fragrant, stirring often, about 7 minutes. Cool for 5 minutes.
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2
Heat the milk and cream in a medium saucepan set over medium heat until small bubbles appear along the edges of the pan. Do not boil.
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3
Place the toasted pine nuts in a food processor fitted with a chopping blade; process until fairly smooth, about like very grainy peanut butter. Add the egg yolks, sugar, and honey; continue processing until smooth and thick, scraping down the sides of the machine as necessary.
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4
With the machine running, dribble about a third of the hot milk mixture into the food processor through the open feed tube. Then whisk this combined mixture into the saucepan. Instantly reduce the heat to low-if you have an electric stove, use a burner that hasn't already been turned on. Cook slowly, stirring all the while, until the mixture is thickened to the consistency of wet pancake batter and can coat the back of a wooden spoon, about 3 minutes. Strain through a fine-mesh sieve into a medium bowl to remove any bits of scrambled egg, then stir in the vanilla and salt. Refrigerate until well chilled, for about 4 hours, or overnight.
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5
Just before you make the gelato, place the custard and the dasher of your ice cream machine, if possible, in the freezer for 10 minutes to get them really cold.
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6
Freeze the custard in your ice cream machine according to the manufacturer's instructions. Serve at once-or scoop into one larger container or several smaller ones, seal tightly, and store in your refrigerator's freezer for up to 1 month; soften at room temperature for 10 minutes before serving.
