Pescia Macchia Mediterranea Honey & Tuscan Pinenut Ice Cream -- in the Corradini Style
Courtesy of Ilyse Rathet, Ritrovo Italian Regional Foods
In a chilled bowl, mix with a whisk or hand mixer the milk and honey until well-dissolved.
Stir in the cream and vanilla extract or vanilla bean seeds.
Now add in the toasted and chopped pinenuts.
Immediately pour into the ice cream maker’s bowl and turn machine on.
Let the machine run until the mixture is thickened.
Freeze for at least a couple of hours or overnight, finish with your desired topping.
Allow the ice cream to soften slightly in a metal container outside the freezer.
Stir with a heavy spoon until creamy. Then serve in chilled, fancy flute glasses.