Pine Nut Honey Ice Cream Recipes

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HONEY AND PINE NUT TART



Honey and Pine Nut Tart image

Honey, produced throughout Greece and Turkey, provides the classic sweet taste of so many Eastern Mediterranean desserts, including this delicious tart. I found this recipe in 'Taste of Greece', which has been eagerly devoured by those to whom I've served it each time I've made it. I've posted it here for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories     Tarts

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups plain flour
1/2 cup butter
2 tablespoons icing sugar
1 egg
1/2 cup unsalted butter, diced
1/2 cup caster sugar
3 eggs, beaten
2/3 cup sunflower honey or 2/3 cup your favourite honey
1 lemon, juice and zest of, grated
3 cups pine nuts
1 pinch salt
icing sugar, for dusting

Steps:

  • Preheat the oven to 180°C/350°F/gas4; sift the flour into a bowl, add the butter and use your fingertips to work on the mixture until it resembles fine breadcrumbs.
  • Stir in the icing sugar, add the eggs and 1 tablespoon of water and work on the dough until it becomes firm and leaves the edges of the bowl clean.
  • Roll out the pastry onto a floured surface and use it to line a 23-cm/9-inch tart tin.
  • Prick the pastry shell with a fork, and chill it for 10 minutes; then line it with aluminium foil or greaseproof paper and fill the pastry case with dried beans or rice, or baking beans; and bake the pastry shell for 10 minutes.
  • Cream together the butter and caster sugar until the mixture is light, then beat in the eggs, one at a time.
  • Gently heat the honey in a small pan until it is of a runny consistency, then add it to the butter mixture with the lemon zest and lemon juice.
  • Stir in the pine nuts and salt, then pour the filling into the pastry case.
  • Bake the tart for about 45 minutes, until the filling is lightly browned and set.
  • Leave the tart to cool slightly in the tin, then dust generously with icing sugar.
  • Serve the tart warm or at room temperature, with crème fraîche, Greek yoghurt or vanilla ice cream.

Nutrition Facts : Calories 853.8, Fat 60.4, SaturatedFat 17.9, Cholesterol 166.8, Sodium 140.6, Carbohydrate 73, Fiber 2.8, Sugar 43.8, Protein 13.7

HONEY AND PINE NUT TART



Honey and Pine Nut Tart image

Two types of honey lend this luscious tart its elusive taste: Intensely floral leatherwood honey, which could easily overwhelm the buttery shortbread-like crust and mild pine nuts, is tempered by mellow acacia honey.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch fluted tart

Number Of Ingredients 18

1/4 cup heavy cream
1 large egg
1 large egg yolk
1/2 teaspoon pure vanilla extract
2 1/3 cups all-purpose flour, plus more for surface
1/2 cup sugar
1 teaspoon coarse salt
1/2 teaspoon baking powder
5 ounces (1 1/4 sticks) cold unsalted butter, cut into small pieces
1/2 cup sugar
1/3 cup acacia honey
1/4 cup Tasmanian leatherwood honey
1 teaspoon coarse salt
6 ounces (1 1/2 sticks) unsalted butter, cut into small pieces
1/2 cup heavy cream
1 large egg
1 large egg yolk
1 1/2 cups pine nuts (6 ounces)

Steps:

  • Make the pasta frolla: Whisk cream, egg, yolk, and vanilla in a medium bowl. Pulse flour, sugar, salt, and baking powder in a food processor to mix. Add butter, and pulse until mixture resembles coarse meal. With the machine running, add cream mixture, and process until dough just comes together. Shape dough into 2 disks, and wrap each in plastic. Refrigerate 1 disk until firm, about 1 hour; reserve remaining disk for another use. (Dough can be refrigerated for up to 2 days or frozen for up to 3 months; thaw before using.)
  • Preheat oven to 325 degrees. On a lightly floured surface with a lightly floured rolling pin, roll dough to 1/8-inch thickness. (If dough is soft and sticky, transfer to a baking sheet and freeze until firm but pliable, about 5 minutes.) Cut out a 12-inch round, and fit it into a fluted 10-inch tart pan with a removable bottom. (Patch any tears with scraps of dough.) Freeze while making the filling (or cover and freeze for up to 3 days).
  • Make the filling: Bring sugar, honeys, and salt to a boil in a medium saucepan, whisking until sugar dissolves. Add butter, and whisk until incorporated. Transfer honey mixture to a medium bowl, and let cool for 30 minutes. Whisk in cream, egg, and yolk until incorporated.
  • Place tart pan on a rimmed baking sheet. Scatter pine nuts over bottom. Slowly pour filling over pine nuts, redistributing pine nuts evenly with your fingers. Bake until crust is golden brown and center is set but still slightly wobbly, about 1 hour. Transfer tart to a wire rack, and let cool completely. Remove from pan, and serve immediately.

HONEY-NUT ICE CREAM



Honey-Nut Ice Cream image

One of Tricia Moore's favorite desserts comes together as quick as 1..2..3. It's made with only three ingredients that I always have on hand-ice cream, honey and nuts, she explains from her Somersworth, New Hampshire home. Feel free to vary the measurements and use as much of each ingredient as you like. You could sprinkle on walnuts instead of almonds, she hints. And adding pecans will make you think you're eating pralines. This is such a pretty way to dress up a scoop of ice cream, Tricia concludes. It's a refreshing finishing touch.

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 8 servings.

Number Of Ingredients 3

1-1/2 quarts ice cream
1/2 cup honey
3 tablespoons slivered almonds, toasted

Steps:

  • Scoop ice cream into serving dishes and drizzle with honey. Sprinkle with toasted almonds.

Nutrition Facts : Calories 278 calories, Fat 12g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 80mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.

23 BEST WAYS TO USE PINE NUTS



23 Best Ways to Use Pine Nuts image

If you're looking for a way to add some crispiness and crunchiness to your meals, check out these easy pine nut recipes. Enjoy pasta, pesto, salad, and more!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 23

Toasted Pine Nuts
Spaghetti with Garlicky Spinach, Parmesan, and Toasted Pine Nuts
Roasted Mushrooms and Pine Nuts
Fresh Basil Pesto
Orecchiette with Wilted Spinach, Kale and Toasted Pine Nuts
Yogurt Parfait
Pine Nut-Crusted Tilapia
Sun-Dried Tomato Cheese Ball
Farfalle with Feta, Arugula, and Pine Nuts
Basmati Rice with Pine Nuts
Lemon Arugula Salad with Pine Nuts
Avocado Pine Nut Salad
Moroccan Couscous
Roasted Cauliflower with Garlic and Pine Nuts
Beet Salad with Goat Cheese and Pine Nuts
Parmesan Oregano Pine Nut Chips
Zucchini Salad with Lemon, Feta, and Pine Nuts
Sauteed Cherry Tomatoes with Pine Nuts
Pine Nut Seeded Crackers
Green Beans with Pine Nuts
Olive Oil Pine Nut Ice Cream
Pignoli Nut Pie
Italian Pignoli Cookies

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a pine nut recipe in 30 minutes or less!

Nutrition Facts :

PINE NUT HONEY ICE CREAM



Pine Nut Honey Ice Cream image

Provided by Bruce Weinstein

Categories     Dairy     Dessert     Frozen Dessert     Pine Nut     Summer     Honey     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 1 quart

Number Of Ingredients 8

1 cup pine nuts
1/2 cup honey
1/4 cup sugar
2 large eggs
1 cup milk
1/4 teaspoon salt
1 1/2 cups heavy cream
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°F. Spread the pine nuts in a single layer on a baking sheet and place in oven until lightly toasted, about 5 to 10 minutes. Take care not to burn the nuts.
  • Combine the hot nuts, honey, and sugar in a food processor and process for 2 minutes or until the mixture is smooth. Add the eggs and process until well blended, about 30 seconds.
  • Bring the milk to a boil in a heavy sauce pan. With food processor running, slowly pour the hot milk into the nut mixture through the feed tube. Process 30 seconds or until the nut custard is smooth. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from heat. Pour the hot nut custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
  • Stir the chilled custard, then freeze in one or two batches in your icecream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer icecream, transfer to a freezer-safe container and freeze at least 2 hours.

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