Rose Pistachio Ice Cream Recipe

Introduction

This Rose Pistachio Ice Cream is a fragrant and creamy treat that combines the delicate floral notes of rose water with crunchy roasted pistachios. Perfect for a refreshing dessert, it’s a delightful way to enjoy a sophisticated flavor in a classic frozen form.

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

• Use high-quality rose water for the best floral flavor and avoid overpowering your ice cream.
• For extra texture, reserve some pistachios to sprinkle on top before serving.
• If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until creamy and set.

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 to 10 minutes. Avoid repeated thawing and refreezing to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut instead of pistachios?

Yes, chopped roasted almonds or cashews can be used as a substitute, but pistachios complement the rose flavor best with their unique taste and color.

What if I don’t have rose water?

If you don’t have rose water, you can omit it or substitute with a few drops of vanilla extract, though the flavor will be different. Rose water adds a distinctive floral note that is special to this recipe.

Rose Pistachio Ice Cream Recipe

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★★★★★

4.9 from 121 reviews

This Rose Pistachio Ice Cream is a delicate and creamy frozen dessert that combines floral rose water with crunchy roasted pistachios. Made with a rich custard base of heavy cream, whole milk, and egg yolks, it offers a perfectly balanced sweetness and a unique, aromatic flavor that makes it an elegant treat for any occasion.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 6 hours 30 minutes
• Yield: About 1 quart (4 cups) of ice cream 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Custard Base

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

Flavor and Add-ins

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

Instructions

1. Heat Milk and Cream: In a saucepan, gently warm the milk and heavy cream over medium heat until the mixture is hot and steaming but not boiling, preparing the base for the custard.
2. Whisk Egg Yolks and Sugar: In a separate bowl, vigorously whisk the egg yolks with sugar until the mixture becomes pale, thick, and smooth, which helps create a creamy texture.
3. Temper the Eggs: Slowly pour the warm milk and cream mixture into the egg yolks while whisking constantly. This gradual incorporation prevents the eggs from curdling by gently raising their temperature.
4. Cook the Custard: Return the combined mixture to the saucepan and cook over low heat, stirring continuously until it thickens slightly and coats the back of a spoon, ensuring a smooth and rich custard.
5. Add Flavorings: Remove the custard from heat, then stir in the rose water and salt to infuse floral notes and balance the sweetness.
6. Chill the Custard: Allow the custard to cool to room temperature, then cover and refrigerate for at least 2 hours or until thoroughly chilled, which prepares it for churning.
7. Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. Add the chopped pistachios during the last few minutes of churning to evenly distribute the nuts.
8. Freeze Until Firm: Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours until firm and scoopable.

Notes

• Ensure the milk and cream mixture is heated but not boiling to prevent curdling when tempering the eggs.
• Be patient while chilling the custard; proper cooling ensures a smoother ice cream texture.
• Use an ice cream maker for the best results, but if unavailable, freeze in a shallow container and stir every 30 minutes to break up ice crystals.
• Roasted, unsalted pistachios provide the ideal crunch without adding extra saltiness.
• Adjust the amount of rose water to your preference, as it can be quite potent.

Keywords: rose ice cream, pistachio ice cream, homemade ice cream, floral dessert, custard ice cream, Middle Eastern dessert