Heat a dry pan over medium heat. Add the pine nuts and stir them frequently until they turn golden and smell nice. Let them cool, then chop them into smaller pieces.

In a medium saucepan, pour the whole milk and add the sugar. Heat it over medium heat, stirring occasionally until the sugar fully dissolves. Don’t let it boil.

In a separate bowl, whisk the egg yolks until smooth. Slowly add a little of the warm milk mixture to the egg yolks while whisking constantly. This helps to warm up the yolks without cooking them.

Slowly pour the egg yolk mixture back into the saucepan with the rest of the milk. Stir it constantly over low heat until the mixture thickens slightly, about 5-7 minutes. It should be thick enough to coat the back of a spoon. Be careful not to overheat.

Remove the pan from heat and stir in the heavy cream and vanilla extract. Let the mixture cool down, then refrigerate for at least 4 hours, or until it’s completely chilled.

Once the mixture is cold, pour it into an ice cream maker and churn according to the instructions for your machine. In the last few minutes of churning, add the chopped toasted pine nuts.

When the ice cream is done churning, transfer it to a container and freeze for at least 4 hours or until firm.

Scoop out your creamy, homemade pinon ice cream and enjoy the rich, nutty flavor.