Rose Pistachio Ice Cream Recipe

Introduction

Rose Pistachio Ice Cream is a fragrant and creamy dessert that beautifully balances floral notes with crunchy nuts. This homemade treat is perfect for those looking to impress with a unique and elegant flavor combination.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 5 large egg yolks
• 2 tsp rose water
• 1/2 cup chopped roasted pistachios (unsalted)
• 1/8 tsp salt

Instructions

1. Step 1: In a saucepan, heat the milk and cream over medium heat until warm but not boiling.
2. Step 2: In a separate bowl, whisk the egg yolks and sugar until pale and thick.
3. Step 3: Slowly pour the warm milk mixture into the yolks while whisking constantly to temper the eggs.
4. Step 4: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
5. Step 5: Remove from heat and stir in rose water and salt.
6. Step 6: Let the custard cool, then cover and refrigerate for at least 2 hours or until completely chilled.
7. Step 7: Churn in an ice cream maker according to the manufacturer’s instructions, adding the pistachios in the last few minutes of churning.
8. Step 8: Transfer to a container and freeze for at least 4 hours or until firm.

Tips & Variations

• For a stronger pistachio flavor, lightly toast the nuts before chopping.
• Substitute rose water with orange blossom water for a different floral twist.
• If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until smooth.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To soften before serving, let it sit at room temperature for 5–10 minutes. Stir well if needed to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without an ice cream maker?

Yes, you can freeze the custard in a shallow container and stir it every 30 minutes to break up ice crystals until smooth and firm.

How much rose water should I use if I want a subtler flavor?

Start with 1 teaspoon of rose water and adjust to taste. Rose water is potent, so less can often be more.

Rose Pistachio Ice Cream Recipe

Print Recipe

★★★★★

4.8 from 134 reviews

This homemade Rose Pistachio Ice Cream is a creamy, floral dessert blending the delicate aroma of rose water with the crunchy texture of roasted pistachios. Made from rich heavy cream, whole milk, and egg yolks, this velvety ice cream offers a perfectly balanced sweetness and an elegant flavor that’s perfect for warm days or special occasions.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 6 hours 35 minutes
• Yield: About 1 quart (4 servings) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Ice Cream Base

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 5 large egg yolks
• 1/8 tsp salt

Flavoring and Mix-ins

• 2 tsp rose water
• 1/2 cup chopped roasted pistachios (unsalted)

Instructions

1. Heat Milk and Cream: In a saucepan, warm the whole milk and heavy cream over medium heat until the mixture is hot but not boiling, creating the perfect base for the custard.
2. Whisk Egg Yolks and Sugar: In a separate bowl, vigorously whisk the egg yolks and sugar until the mixture becomes pale and thick, essential for the creamy texture.
3. Temper the Egg Mixture: Slowly pour the warm milk and cream into the egg yolks while whisking constantly to carefully raise the temperature and prevent scrambling.
4. Cook Custard: Return the combined mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens slightly and coats the back of a spoon.
5. Add Flavor and Salt: Remove the custard from heat and stir in the rose water and salt to infuse beautiful floral notes and balance the sweetness.
6. Chill Custard: Let the custard cool to room temperature, then cover and refrigerate for at least 2 hours until it is completely chilled.
7. Churn Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, adding the chopped roasted pistachios in the last few minutes for added texture and flavor.
8. Freeze Until Firm: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm and scoopable.

Notes

• For best results, use an ice cream maker to achieve a smooth texture.
• Ensure the custard does not boil during cooking to avoid curdling.
• Roast pistachios lightly if using raw to enhance flavor before chopping.
• Rose water can be adjusted to taste based on preference.
• Allow the ice cream to soften slightly at room temperature before serving for easier scooping.

Keywords: rose pistachio ice cream, homemade ice cream, floral ice cream, pistachio dessert, rose water recipe