Description
This rose pistachio ice cream recipe combines delicate floral notes of rose with rich, nutty pistachios in a creamy frozen dessert. Perfect for special occasions or elegant dinner parties, this homemade ice cream delivers restaurant-quality results with simple techniques.
Ingredients
Scale
- 2 cups heavy whipping cream
- 1 cup whole milk
- 3/4 cup granulated sugar, divided
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2–3 teaspoons rose water (start with 2, adjust to taste)
- 1/2 cup shelled pistachios, finely chopped
- 1/4 teaspoon salt
- 2–3 drops natural pink food coloring (optional)
Instructions
- Prepare the custard base: In a medium saucepan, heat milk with 1/2 cup sugar over medium heat until steaming. In a separate bowl, whisk egg yolks until pale.
- Temper the eggs: Slowly pour 1/4 cup hot milk into yolks while whisking constantly. Gradually add remaining hot milk, then return mixture to saucepan.
- Cook the custard: Cook over medium-low heat, stirring constantly, until mixture coats the back of a spoon (170-175°F). Strain through fine-mesh sieve.
- Add flavorings: Stir in remaining sugar, vanilla, salt, and 2 teaspoons rose water. Add food coloring if desired. Taste and adjust rose water as needed.
- Chill the base: Cover with plastic wrap pressed directly onto surface. Refrigerate for at least 4 hours or overnight.
- Add cream and churn: Whisk in heavy cream. Pour into ice cream maker and churn according to manufacturer’s instructions (20-25 minutes).
- Add pistachios: During last 5 minutes of churning, add chopped pistachios.
- Final freeze: Transfer to airtight container and freeze for at least 4 hours until firm enough to scoop.
Notes
For best results, ensure your ice cream maker bowl has been frozen for at least 24 hours. Rose water intensity varies by brand – start with less and add more to taste. The ice cream can be stored in the freezer for up to one week. Let soften at room temperature for 5-10 minutes before scooping if very hard.
- Prep Time: 30
- Cook Time: 10
- Category: Dessert
- Method: Churning
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/2 cup
- Calories: 285
- Sugar: 17g
- Sodium: 85mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: rose pistachio ice cream recipe, homemade ice cream, middle eastern dessert, floral ice cream, pistachio ice cream, summer dessert, elegant dessert