Pine nuts are a personal favorite of mine. I've been eager to try and make something a little unusual with them, and gelato felt like just a perfect match.

Hang out while I make a gelato dish and spoon out of some pine wood, take a stab at some pine nut gelato, and talk a little bit about the glorious pine nut (and just how hard it is to know which type of pine tree the nuts in your grocery store come from).

Pine Nut Gelato Recipe (adapted from Pistachio Gelato recipe from America's Test Kitchen)

Ingredients:
1-2 cups pine nuts (toasted in the oven)
3 1/2 cups whole milk (+1/4 cup whole milk for cornstarch slurry)
1/3 cup heavy cream
3/4 cup sugar
1/3 cup light corn syrup
1/4 teaspoon salt
5 large egg yolks
5 teaspoons cornstarch

Roast and process pine nuts until finely ground. Combine milk, cream, sugar, corn syrup, salt, and cook on medium-high for 5-7 min. Stir in pine nuts while removing from heat until incorporated. Cover and let steep for 1 hour.

Line mesh strainer with cheesecloth and set over large bowl. Pour mixture and press excess liquid. Squeeze more through the cheesecloth.

Whisk cornstarch and 1/4 cup milk together in a small bowl and set aside. Pour custard into large saucepan and whisk in egg yolks. Bring to a simmer over medium heat and cook, stirring occasionally while scraping the bottom with a rubber spatula until custard reaches 190 degrees, 4 to 6 minutes.

Whisk cornstarch mixture to recombine and add to custard, cook until thickens, about 30 seconds. Pour into a bowl and let cool for about 20 minutes before covering and letting rest in the refrigerator for 6 to 24 hours.

Pour cooled custard into an ice cream machine and churn to manufacturer's specifications. Transfer to container and place in freezer for about 6 hours before serving.

0:00 intro
1:14 making pine nut gelato
2:58 pine wood gelato dish
6:16 churning pine nut gelato
6:33 pine wood gelato spoon
7:30 time to taste!

#woodworking #cooking #trees

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