Description
Indulge in the delicate and floral flavors of Rose Pistachio Ice Cream, a creamy frozen dessert featuring fragrant rose water and crunchy roasted pistachios. This homemade ice cream is a perfect balance of sweet and nutty, crafted with a rich custard base of egg yolks, cream, and milk, then churned to silky smooth perfection.
Ingredients
Scale
Custard 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
- Warm the dairy mixture: In a medium saucepan, combine 2 cups heavy cream and 1 cup whole milk. Warm the mixture over medium heat until it is warm to the touch but not boiling, preparing it for tempering.
- Whisk egg yolks and sugar: In a mixing bowl, whisk together 5 large egg yolks and 3/4 cup sugar until the mixture becomes pale and thickened, creating a rich custard base.
- Temper the eggs: Slowly pour the warm milk and cream mixture into the egg yolk mixture while whisking constantly to prevent the eggs from curdling and to gently raise their temperature.
- Cook the custard: Return the combined mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens slightly and coats the back of a spoon.
- Add flavorings: Remove the saucepan from the heat and stir in 2 teaspoons rose water and a pinch (1/8 tsp) of salt to enhance the flavor profile.
- Cool the custard: Allow the custard to cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours to chill and develop flavors.
- Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. Add the 1/2 cup chopped roasted pistachios during the last few minutes of churning to evenly distribute the nuts.
- Freeze until firm: Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until it becomes firm and scoopable.
Notes
- For best results, use high-quality rose water to ensure a natural and fragrant floral flavor.
- Chilling the custard base thoroughly before churning helps produce a smoother texture.
- Roast and chop your own pistachios for extra flavor, or use store-bought roasted pistachios.
- If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until frozen to break up ice crystals.
