*  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