Description
This Rose Pistachio Ice Cream is a luxurious, creamy dessert featuring the fragrant floral notes of rose water and the crunchy texture of roasted pistachios. Made from a custard base of rich heavy cream, whole milk, and egg yolks, it offers a smooth and indulgent frozen treat perfect for warm days or elegant occasions.
Ingredients
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 unsalted pistachios
Instructions
- Warm Dairy: In a medium saucepan, combine the milk and heavy cream. Warm the mixture over medium heat until it is warm to the touch but not boiling, which prepares the base for the custard without curdling the eggs.
- Whisk Egg Yolks and Sugar: Meanwhile, in a mixing bowl, whisk together the egg yolks and sugar until the mixture becomes pale and thickened, ensuring the eggs will provide a rich, creamy texture.
- Temper Eggs: Slowly pour the warm milk and cream mixture into the egg yolks while whisking constantly. This gradual process prevents the eggs from scrambling and allows for a smooth custard.
- Cook 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, indicating it’s ready to set the ice cream base.
- Add Flavorings: Remove the custard from heat and stir in the rose water and a pinch of salt, adding the signature floral aroma and enhancing overall flavor balance.
- Chill Custard: Allow the custard to cool to room temperature, then cover it with plastic wrap and refrigerate for at least 2 hours to fully chill, which is essential for proper churning.
- Churn Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. Add the chopped roasted pistachios in the last few minutes of churning to evenly distribute the nuts without losing their crunch.
- 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 ice cream to fully set and develop its creamy texture.
Notes
- Ensure the custard does not boil to avoid curdling the eggs.
- Use unsalted roasted pistachios to control saltiness and preserve the nutty flavor.
- Chilling the custard thoroughly before churning is crucial for a smooth texture.
- Add pistachios at the end of churning to maintain their crunch.
- Use a clean plastic wrap pressed directly onto the custard to prevent a skin from forming during chilling.
