Description
A fragrant and creamy ice cream flavored with delicate rose water and crunchy pistachios, perfect for a refreshing and exotic dessert.
Ingredients
Units
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup shelled pistachios, finely chopped
- 1 1/2 tsp rose water
- 4 large egg yolks
- Pinch of salt
- Optional: few drops of pink food coloring
Instructions
- In a medium saucepan, combine the milk, cream, and half of the sugar. Heat over medium heat until hot but not boiling.
- In a separate bowl, whisk the egg yolks with the remaining sugar and salt until pale and thick.
- Gradually whisk the hot cream mixture into the egg yolks to temper them.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Remove from heat and stir in rose water and food coloring if using.
- Cool the custard completely, then chill in the refrigerator for at least 4 hours or overnight.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
- In the last few minutes of churning, add chopped pistachios.
- Transfer to a container and freeze until firm, at least 4 hours.
Notes
- Adjust rose water to taste—start with less and add more if desired.
- Toasting pistachios lightly enhances their flavor.
- For extra texture, sprinkle more pistachios on top when serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 290
- Sugar: 22g
- Sodium: 40mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 140mg
