oolah loves pignoli cookies from Italian bakeries—almond macaroons rolled in pine nuts—and craved a gelato to match their flavor. When she couldn’t find a recipe, she came up with her own, which she says tastes like a less sweet pignoli cookie (but is extra special when served with pignoli cookies!):

3/4 cup pine nuts
3/4 cup sugar, divided
2 1/2 cups whole milk
1 teaspoon almond extract
5 egg yolks

Put pine nuts in a pie pan and roast them at 350°F until fragrant; cool. Put roasted pine nuts and 1/4 cup sugar in a food processor and process until you get a paste with a texture similar to peanut butter. Combine this with whole milk in a saucepan. Add almond extract. Bring to a boil and then immediately remove from heat. While the milk is heating, whisk egg yolks with remaining 1/2 cup sugar. Once milk mixture boils, slowly whisk it into the egg mixture. Pour back into saucepan and heat over low heat, stirring constantly (do not allow to boil). Remove from heat once custard is thick enough to coat a spoon, about 10 minutes. Chill for at least 3 hours. Process in your ice cream maker, and freeze overnight before serving.

Board Links: Pignoli (pine nut) ice cream or gelato

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