Rose Pistachio Ice Cream Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Chill Custard: Let the custard cool to room temperature, then cover and refrigerate for at least 2 hours until it is completely chilled.
- 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.
- 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
Find it online: https://heutigemahlzeiten.com/rose-pistachio-ice-cream-recipe/
