What is pinon flavor?

Pinon flavor is subtly sweet, earthy, and nutty with a warm, buttery richness. It comes from the seeds of the piñon pine, native to the American Southwest and northern Mexico. When toasted, these nuts release aromatic oils that give dishes like pinon ice cream a uniquely comforting taste.

What is pinon ice cream in English?

“Pinon ice cream” translates directly to helado de piñón in Spanish. In English, it’s typically described as pine nut ice cream , but made specifically with Southwestern piñon nuts not to be confused with the Italian or Mediterranean pine nuts used in pesto.

What is the most popular ice cream in Mexico?

Classic flavors like vanilla, chocolate, and strawberry dominate commercially, but regionally, fruit-based flavors like mango, mamey, and coconut are beloved. In northern Mexico, pinon ice cream is a cherished local favorite that’s gaining artisan attention across the country.

Are pinon and pine nuts the same?

Not quite. All pinons are pine nuts, but not all pine nuts are pinons. “Pinon” refers to specific species like Pinus edulis and Pinus monophylla found in the Southwest. They’re richer, sweeter, and often hand-harvested, making them distinct from the more common imported pine nuts.

Pinon Ice Cream: Unique Mexican Treat You Must Try

Name: Pinon Ice Cream
Prep time: 25 min
Cook time: 15 min
Total time: 6 h
Cuisine: Mexican
Ingredients: 1 cup raw pinon nuts; 2 cups whole milk; 2 cups heavy cream; ¾ cup sugar; 5 large egg yolks; 1 tsp vanilla extract (optional); Pinch of salt

Description

Creamy, nutty, and deeply nostalgic, this pinon ice cream recipe brings the earthy sweetness of hand-harvested piñon nuts into a rich frozen dessert.

Ingredients

Scale

1 cup raw pinon nuts

2 cups whole milk

2 cups heavy cream

¾ cup sugar

5 large egg yolks

1 tsp vanilla extract (optional)

Pinch of salt

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Instructions

1. Toast the pinon nuts in a dry pan over medium heat until fragrant, about 3–4 minutes.

2. Blend the nuts with warm milk, then let steep for 15 minutes. Strain or leave textured.

3. In a saucepan, heat cream and infused milk until steaming, not boiling.

4. Whisk sugar into egg yolks in a separate bowl. Slowly add hot milk mixture while whisking.

5. Return to heat and stir constantly until custard thickens and coats the spoon.

6. Remove from heat. Stir in vanilla and salt. Chill completely in the refrigerator.

7. Churn the chilled custard in an ice cream maker until soft-serve consistency.

8. Freeze for 4 hours before scooping and serving.

Notes

You can use half-and-half instead of whole milk and cream.

For a stronger flavor, don’t strain the pinon milk—leave bits in!

Add a honey swirl or crushed biscochitos before the final freeze.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Churned
Cuisine: Mexican

Nutrition

Serving Size: 1/2 cup
Calories: 330
Sugar: 21g
Sodium: 45mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 5g
Cholesterol: 180mg