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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.

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

  • 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

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