Rose Pistachio Ice Cream Recipe

Introduction

Experience the delicate floral aroma and nutty crunch in this homemade Rose Pistachio Ice Cream. Creamy, fragrant, and subtly sweet, it’s a refreshing treat perfect for warm days or any special occasion.

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 combined 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 the 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 the custard in an ice cream maker following the manufacturer’s instructions, adding the chopped pistachios during the last few minutes of churning.
8. Step 8: Transfer the ice cream to a container and freeze for at least 4 hours or until firm before serving.

Tips & Variations

• For a more intense rose flavor, add an extra 1/2 teaspoon of rose water, but be careful not to overpower the ice cream.
• Use salted pistachios if you prefer a slightly savory contrast, but reduce the added salt in the recipe accordingly.
• For a vegan version, substitute heavy cream and milk with coconut cream and almond milk, and replace egg yolks with a cornstarch slurry to thicken.

Storage

Store the ice cream in an airtight container in the freezer for up to two weeks. To serve, let it soften at room temperature for about 5 minutes for easier scooping. Homemade ice cream may harden more than store-bought, so allow extra time to thaw if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, you can. After chilling the custard, freeze it in a shallow container and stir vigorously every 30 minutes until it reaches a creamy consistency. This process helps break up ice crystals and mimics churning.

What if I don’t have rose water?

Rose water gives a unique floral note, but you can substitute with a few drops of orange blossom water or vanilla extract for a different yet pleasant flavor.

Rose Pistachio Ice Cream Recipe

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★★★★★

4.7 from 81 reviews

This Rose Pistachio Ice Cream recipe blends the floral aroma of rose water with the nutty crunch of roasted pistachios in a rich, creamy homemade ice cream base. Perfect for a fragrant, refreshing dessert that is both elegant and satisfying.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 6 hours 30 minutes
• Yield: 6 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

Flavorings and Mix-ins

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

Instructions

1. Heat Milk and Cream: In a saucepan, gently heat the milk and heavy cream over medium heat until warm but not boiling, preparing the base for the custard.
2. Whisk Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks and sugar together until the mixture becomes pale and thick, creating a smooth custard base.
3. Temper Eggs: Slowly pour the warm milk and cream mixture into the egg yolks while continuously whisking to prevent the eggs from scrambling.
4. Cook Custard: Return the combined mixture to the saucepan and cook over low heat, stirring constantly until it thickens slightly and coats the back of a spoon, forming a custard.
5. Add Flavorings: Remove the custard from heat and stir in the rose water and salt thoroughly to infuse the floral aroma and balance the sweetness.
6. Chill Custard: Let the custard cool to room temperature, then cover and refrigerate for at least 2 hours or until completely chilled to prepare it for churning.
7. Churn Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, adding the chopped roasted pistachios during the last few minutes of churning for texture and flavor.
8. Freeze to Firm: Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm, allowing the flavors to set and the texture to solidify.

Notes

• Make sure not to boil the milk and cream to avoid curdling.
• Tempering the eggs carefully is crucial to prevent scrambled eggs in the mixture.
• Using an ice cream maker yields the best creamy texture; without one, you can freeze the custard and stir every 30 minutes until firm.
• Adjust the amount of rose water to taste, as it can be quite potent.
• Roasted pistachios add a rich flavor and crunch; do not substitute with salted pistachios to keep balance.

Keywords: Rose Pistachio Ice Cream, Homemade Ice Cream, Rose Water Dessert, Pistachio Ice Cream, Floral Ice Cream, Summer Dessert