Rose Pistachio Ice Cream
A delightful summer treat that combines the floral sweetness of rose petals with the nutty crunch of pistachios, resulting in a creamy and vibrant ice cream perfect for any occasion.
Ingredients
Dairy
- 2 cups heavy cream Always use high-quality cream for the best flavor.
- 1 cup whole milk Consider using coconut milk for a dairy-free option.
Sweeteners
- 3/4 cup sugar Adjust the sugar based on desired sweetness. Honey or agave syrup can work as alternatives.
Egg Yolks
- 5 large egg yolks Whisk separately before adding to the cream mixture. Avoid overcooking to prevent scrambling.
Aromatics
- 2 tsp rose water Use pure rose water for best results. Violet syrup can be substituted for a floral twist.
- 1/8 tsp salt Enhances flavor.
Optional Finishing Ingredients
- 1/2 cup chopped roasted pistachios Fold into the ice cream after chilling. Toasting the nuts slightly enhances flavor.
Instructions
Preparation
- In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until steam begins to rise, but do not boil.
- In a separate bowl, whisk together the egg yolks and sugar until they turn pale and fluffy.
- Gradually pour the warm cream mixture into the yolk mixture, whisking constantly to avoid cooking the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon, about 10-15 minutes.
- Once thickened, remove from heat and stir in the rose water and salt.
- Allow the mixture to cool to room temperature, then cover it and refrigerate for at least 2 hours.
Churning
- Churn the cooled mixture in an ice cream maker according to the manufacturer’s instructions.
- Fold in the chopped pistachios just before transferring to a storage container.
Notes
For an additional flavor enhancement, consider adding a few drops of almond extract. You can customize flavors by swapping the rose water for another extract or adding fruit purees. Top with edible rose petals for a stunning presentation.