Description
Description A delightful homemade ice cream recipe combining the enchanting flavors of rose and crunchy pistachios, perfect for special occasions or cooling off on a hot day.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon rose water
- 1/2 cup unsalted pistachios, chopped
- 1/4 cup dried rose petals (edible, for garnish)
- Optional: a few drops of pink food coloring
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Instructions
- In a large mixing bowl, combine the heavy cream and whole milk. Whisk until smooth.
- Add the granulated sugar and salt, whisking until the sugar is completely dissolved, for about 2-3 minutes.
- Stir in the vanilla extract and rose water.
- If desired, add a few drops of pink food coloring.
- Cover the bowl and refrigerate for at least 2 hours, preferably overnight.
- Toast the pistachios in a skillet over medium heat for about 5 minutes, then let them cool and chop coarsely.
- Pour the chilled mixture into an ice cream maker and churn for about 20-25 minutes.
- Add the chopped pistachios during the last few minutes of churning.
- Transfer the ice cream to an airtight container, pressing parchment paper onto the surface to prevent ice crystals.
- Freeze for at least 4 hours or until firm.
- Let sit for 5-10 minutes before serving, then scoop into bowls or cones and garnish with additional pistachios and rose petals.
Notes
- Notes
- Chilling the mixing bowl and using quality ingredients are key tips for achieving the best texture and flavor.