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Pine nut and white chocolate ice cream
(El Hermitaño)


  • 650 g mineral water
  • 80 g trimoline
  • 125 g sugar
  • 150 g glucose
  • 40 g powdered milk (1%)
  • 300 g white chocolate coating (Ivoire)
  • 525 g pine nut cream (330 g milk, 195 g pine nut
  • (63% milk, 37% pine nut paste)


Warm the water with the trimoline and glucose, add the sugar and powdered milk, bring to the boil and chill for 12 hours. Blend the pine nuts into a smooth paste, add the milk and keep blending for another 2 minutes, add the melted chocolate and emulsify.

Chill for 12 hours. Blend the two mixtures and freeze.