Pescia Macchia Mediterranea Honey & Tuscan Pinenut Ice Cream -- in the Corradini Style

Courtesy of  Ilyse Rathet, Ritrovo Italian Regional Foods LLC
Total Preparation Time: 3 hours+
Prep time: 20 minutes
Cook time: 3+hours
Serves: 6
Ingredients
1 cup whole milk, well chilled
½ cup Dr. Pescia Wild Heather Honey
2 cups heavy cream
1 whole vanilla bean, seeds only or 1 to 2 Tsp vanilla extract
½ cup Radici of Tuscany Wild Tuscan Pine Nuts, toasted and finely chopped
Directions
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 pine nuts.

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.
To Serve
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, top with more pine nuts if desired.
Buon Appetito!