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
Scale
- 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
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
Chilling the mixing bowl and using quality ingredients are key tips for achieving the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: ice cream, rose, pistachio, dessert, summer treat