Homemade ice cream without an ice cream maker flavoured with pine nuts was a sweet success trial. It happened when I wanted to use up the whipping cream carton and the last bit of condensed milk in the can. To be honest, the first time I heard about pine nuts was after coming to Yanbu. I think it came to light in my quest to know what was stuffed in my baklava.
I picked a pack of pine nuts without even doing the math (riyals in rupees). F forbids me from doing that...but we ex-pat ladies do quick mental calculations anyways right? Well, that was three years ago and I used them up in various middle eastern dishes like Fetteh, Egyptian Feteer Meshaltet, samosas, kabsa, etc. but never tried making baklava as I reserved that for the only reason we visit Saadeddin.
I picked another pack of pine nuts with the hope to make Musakhan, a Palestinian chicken dish and this time I was fully aware that we were paying through the nose for a small pack of pine nuts so - it cannot be wasted or not used!
I love the very different aromatic taste that roasted pine nuts give out in both sweet and savoury dishes. As F had approved the pine nuts stuffing in Feteer, I wanted to try a similar thing with ice cream and I am glad I gave this a try as it was a super hit.
This recipe of just two scoops of ice cream reminds me how far I have come in making the right amount of food for two that is not over-indulging. If you see the recipe for my first no-churn ice cream using Blackberry in this blog, I had used one whole cup of whipping cream and we had all of it. Now I know how I gained all that bodyweight! :-d
So here is my easy homemade ice cream with just three ingredients that I am sharing for this month's Fantastical Food Fight event which is all about Ice cream.
Pine Nuts No-Churn Ice Cream | Just Two Scoops | Three Ingredients
- ⅓ cup whipping cream
- 2 to 3 tablespoons sweetened condensed milk
- 1 tablespoon ground pine nuts (roasted and then ground)
- Chocolate syrup to garnish (optional)
- In a bowl, whisk together the sweetened condensed milk and ground pine nuts until combined and keep refrigerated.
- In another bowl add the cold whipping cream and use the electric mixer to beat on medium-high speed until stiff peaks form. For about 4 to 5 minutes.
- Fold the whipped cream into the condensed milk pine nuts mixture constantly folding until everything is combined.
- Transfer the mixture into a freezer box and freeze for 4 to 5 hours or overnight.
- Remove from the freezer and let it be on the counter for 2 minutes and use an ice cream scooper or a spoon dipped in warm water to scoop.
- Serve immediately with a drizzle of chocolate syrup.