Method
First make pine needle tincture 24 hrs ahead: chop 3 tbsp pine needles very finely, add 30ml vodka and 1/4 tsp sugar in a small jar, shake and infuse 24 hrs. Strain. Ice cream: Beat 2 egg yolks, 150g caster sugar, pinch salt. Heat 200ml milk until very hot, pour onto egg mix stirring. Sieve into bowl, add 200ml cream and 2 tbsp pine tincture. Cool and churn in ice cream maker or freeze and stir hourly. Add 100g dark chocolate chips near end.