Let the pine nuts cool for 5 minutes and then place in a food processor. Pulse until the pine nuts are fairly smooth. Pine nut butter!
Add 1/4 cup granulated sugar and 1/2 cup packed brown sugar.
In a medium saucepan, combine 2 cups heavy cream and 2 cup half-and-half. You could use whole milk in place of the half-and-half. I chose to follow the advice of the Pioneer Woman, who swears by the use of half-and-half to make ice cream extra creamy. Who am I to argue?
Heat over medium heat until small bubbles begin to form around the edge of the pan. Do not boil the milk. With the machine running, slowly pour about half of the cream mixture into the tube of the food processor to combine with the pine nut mixture.
Set a fine-mesh strainer over a medium bowl and pour the custard through the strainer to remove any lumps.
Chill the mixture for 2-4 hours. The wait was excruciating!
Once the wait is over, pour chilled mixture into an ice cream maker and proceed according to the manufacturer’s instructions. In the instructions for my ice cream maker, it says nothing about sticking my finger in every 5 minutes to test the mixture. I’m writing a letter.
Once the mixture thickens (yes folks, we have ice cream), scoop it into a plastic container and freeze for a couple of hours. Unless soft serve ice cream is our thing. In that case, pull out a spoon and get to work.