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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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/rose-pistachio-ice-cream-recipe/