-
1
Preheat oven to 400F.
-
2
Spread the pine nuts in a single layer on a baking sheet and place in oven until lightly toasted, about 5 to 10 minutes.
-
3
Take care not to burn the nuts.
-
4
Combine the hot nuts, honey, and sugar in a food processor and process for 2 minutes or until the mixture is smooth.
-
5
Add the eggs and process until well blended, about 30 seconds.
-
6
Bring the milk to a boil in a heavy sauce pan.
-
7
With food processor running, slowly pour the hot milk into the nut mixture through the feed tube.
-
8
Process 30 seconds or until the nut custard is smooth.
-
9
Pour the entire mixture back into the pan and place over low heat.
-
10
Stir constantly with a whisk or wooden spoon until the custard thickens slightly.
-
11
Be careful not to let the mixture boil or the eggs will scramble.
-
12
Remove from heat.
-
13
Pour the hot nut custard through a strainer into a large, clean bowl.
-
14
Allow the custard to cool slightly, then stir in the cream and vanilla.
-
15
Cover and refrigerate until cold or overnight.
-
16
Stir the chilled custard, then freeze in one or two batches in your icecream machine according to the manufacturer's instructions.
-
17
When finished, the ice cream will be soft but ready to eat.
-
18
For firmer icecream, transfer to a freezer-safe container and freeze at least 2 hours.
