Rose Pistachio Ice Cream Recipe

Introduction

Rose Pistachio Ice Cream is a fragrant and creamy delight combining floral rose water with the rich crunch of pistachios. This homemade treat offers a unique and refreshing flavor perfect for warm days or special occasions.

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

• Add a pinch of cardamom for extra depth and warmth.
• A drop of pink food coloring can enhance the visual appeal.
• Use unsalted roasted pistachios for the best texture and flavor.
• Try a no-churn version by whipping 2 cups cream and folding in 1 can condensed milk, rose water, and pistachios.

Storage

Store the ice cream in an airtight container in the freezer for up to two weeks. To re-soften before serving, let it sit at room temperature for a few minutes or thaw slightly in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut instead of pistachios?

Yes, almonds or cashews work well too, but pistachios provide the best flavor and texture for this recipe.

What if I don’t have an ice cream maker?

You can use the no-churn method by whipping cream and folding it with condensed milk, rose water, and pistachios for a simple alternative.

Rose Pistachio Ice Cream Recipe

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★★★★★

4.8 from 147 reviews

This luxurious Rose Pistachio Ice Cream combines the delicate floral notes of rose water with the crunchy texture of roasted pistachios. Crafted with a creamy custard base made from rich heavy cream, whole milk, and egg yolks, this homemade ice cream offers a perfectly balanced blend of sweetness and fragrance. Ideal for those craving an elegant and refreshing dessert, this recipe requires chilling and churning in an ice cream maker to achieve a smooth, creamy finish.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 6 hours 30 minutes
• Yield: About 1 quart (4 servings) 1x
• Category: Dessert
• Method: Churning
• 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

Flavorings

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

Instructions

1. Warm the Dairy: In a saucepan, gently heat the milk and heavy cream over medium heat until warm but not boiling, which helps in tempering the eggs later without cooking them.
2. Whisk Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks and sugar together until the mixture becomes pale and thick, ensuring a smooth custard base.
3. Temper the Eggs: Slowly pour the warm milk and cream mixture into the egg yolks while whisking constantly to prevent curdling and create a uniform custard.
4. 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, indicating it’s ready.
5. Add Flavorings: Remove from heat, then stir in the rose water and salt, infusing the custard with delicate floral aroma and balancing the sweetness.
6. Chill the Custard: Allow the custard to cool to room temperature, then cover and refrigerate for at least 2 hours until fully chilled, which helps develop flavor and improves texture.
7. Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to manufacturer’s instructions. Add the chopped roasted pistachios during the last few minutes of churning to evenly distribute the nuts without losing their crunch.
8. Freeze Until Firm: Transfer the churned ice cream to a container and freeze for at least 4 hours or until it reaches a firm consistency perfect for serving.

Notes

• Add a pinch of ground cardamom to the custard for extra depth and a warm spice note.
• A drop of pink food coloring can enhance the visual appeal, making the ice cream more vibrant.
• Use unsalted roasted pistachios to maintain the ideal balance of flavor and texture.
• For a no-churn version, whip 2 cups of heavy cream and fold in one can of condensed milk, rose water, and pistachios.
• Best enjoyed within two weeks for optimal texture and flavor freshness.

Keywords: Rose pistachio ice cream, rose water ice cream, pistachio ice cream recipe, homemade ice cream, Middle Eastern dessert, creamy ice cream with nuts