Description
This Rose Pistachio Ice Cream combines the delicate floral aroma of rose water with crunchy roasted pistachios for a luxurious and refreshing homemade dessert. Crafted with a creamy custard base using heavy cream, whole milk, and egg yolks, this ice cream offers a smooth texture and rich flavor, perfect for warm weather treats or special occasions.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 5 large egg yolks
- 1/8 tsp salt
Flavorings and Add-ins
- 2 tsp rose water
- 1/2 cup chopped roasted pistachios (unsalted)
Instructions
- Warm the Cream and Milk: In a medium saucepan, combine the milk and heavy cream. Warm the mixture over medium heat until it is warm to the touch but not boiling, preparing the base for the custard.
- Whisk Egg Yolks and Sugar: Meanwhile, in a mixing bowl, whisk together the egg yolks and sugar until the mixture turns pale and thickened, creating a smooth and creamy base for the custard.
- Temper the Eggs: Slowly pour the warm milk mixture into the egg yolk mixture while whisking constantly to prevent the eggs from scrambling and to gently raise their temperature.
- Cook the Custard: Return the tempered mixture to the saucepan and cook over low heat, stirring continuously until the mixture thickens slightly, forming a creamy custard that will serve as the ice cream base.
- Add Rose Water and Salt: Remove from heat and stir in the rose water and a pinch of salt to infuse the custard with floral notes and balance the sweetness.
- Cool the Custard: Allow the custard to cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours to chill thoroughly before churning.
- Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to manufacturer instructions. Add the chopped roasted pistachios in the last few minutes of churning to evenly distribute the nuts.
- Freeze Until Firm: Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm enough to scoop and enjoy.
Notes
- Be careful not to boil the cream and milk mixture to avoid curdling.
- Tempering the eggs is important to prevent scrambling and maintain a smooth custard.
- Adjust the amount of rose water according to your preference; a little goes a long way.
- Use unsalted pistachios to control the salt content in the ice cream.
- If you don’t have an ice cream maker, you can place the mixture in a shallow container and freeze, stirring every 30 minutes to break up ice crystals until firm.
