*  Exported from  MasterCook  *

                         Toasted Pinon Ice Cream

Recipe By     : Adapted from Cafe Pasqual's Cookbook by Katharine Kagel
Serving Size  : 6    Preparation Time :0:00
Categories    : Ice Cream

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           pinon nuts or pine nuts (available in
                        bulk at health food stores)
   3      cups          heavy cream
  12                    egg yolks
   2      teaspoons     ground cinnamon
   2      teaspoons     vanilla extract
   1      cup           sugar
   1 1/4  cups          PLUS 2 tablespoons water
                        Ice cream topping of your choice -- hot fudge,
caramel
                        or butterscotch, optional

Preheat oven to 250 degrees. Spread the nuts on a baking sheet.  Toast in
oven, stirring frequently, until pale brown, 8 to 10 minutes. Watch to see
that they do not burn. Remove from oven when nuts are toasted, but not too
dark, as they will continue to cook as they cool. Set aside.

Put the cream in a large bowl and whip until stiff. Cover and refrigerate.

Put egg yolks, cinnamon and vanilla extract in a bowl. Using an electric
mixer fitted with the whip attachment, whip on medium speed until light
yellow and thickened, about 5 minutes. Set aside.

In a small, heavy-bottomed saucepan, combine sugar and 11/4 cups water.
Bring to a boil over high heat, stirring constantly; when mixture boils,
stop stirring so the sugar doesn't crystallize. Let syrup continue to cook
over high heat, without stirring, until it caramelizes and become a deep
amber. This may take as long as 20 to 25 minutes.

Remove from heat and gradually add the remaining 2 tablespoons water,
stirring constantly with a whisk until smooth. The syrup may splatter when
the water is added, so be sure to protect your hands and arms.

With the mixer set on high speed, slowly drizzle the hot syrup into the yolk
mixture. Using an instant-read thermometer, make sure the mixture reaches at
least 160 degrees. Continue to beat until the mixture cools to room
temperature and is as thick as the whipped cream. Gently fold the syrup/yolk
mixture into the whipped cream. Stir in the nuts. Place in a freezer
container, cover tightly and put into the freezer. Allow to freeze hard
before serving, about 6 to 8 hours. Serve the ice cream with a topping of
your choice.

Makes 6 to 8 servings



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NOTES : This recipe is from the Santa Fe restaurant Cafe Pasqual, and it is
their most popular dessert, according to Marvin and Dawn.

http://www.kcstar.com/item/pages/food.pat,fyi/30db1016.615,.html