Indulge in Decadent Pistachio Rosewater Ice Cream

Decadent Desserts: Pistachio Rosewater Ice Cream

Today, I’m excited to share a recipe for a luxurious pistachio rosewater ice cream that is perfect for those hot summer days when you want to indulge in something sweet and refreshing. The unique combination of floral rosewater and nutty pistachios creates a flavor experience unlike any other.

Ingredients:

• 150g shelled pistachios
• 30ml rosewater
• 500ml heavy cream
• 250ml whole milk
• 200g sugar
• 15g cornstarch

Kitchen Tools:

• saucepan
• whisk
• mixing bowl
• food processor
• ice cream maker

To start, toast the pistachios in a dry pan until fragrant, then set aside to cool. In a saucepan, combine the heavy cream, whole milk, and sugar over medium heat, stirring until the sugar dissolves. In a small bowl, mix the cornstarch with a bit of water to create a slurry, then add it to the cream mixture and continue to cook until thickened.

Next, pour the cream mixture into a mixing bowl and stir in the rosewater. Chop the toasted pistachios in a food processor until finely ground, then fold them into the cream mixture. Chill the mixture in the refrigerator for at least 2 hours or until completely cold.

Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions. Once the ice cream reaches a soft-serve consistency, transfer it to a container and freeze for at least 4 hours to firm up.

Finally, scoop the delicious pistachio rosewater ice cream into bowls or cones, and enjoy the creamy, floral, nutty flavors that come together in each bite.

Total weight: 1095g

Servings: 6

Average serving weight: 182.5g

Calories per serving: Approximately 320

Tip: For an extra decadent touch, sprinkle some chopped pistachios and a drizzle of honey on top of the ice cream before serving to add some extra crunch and sweetness.

I hope you give this Pistachio Rosewater Ice Cream recipe a try and enjoy the unique combination of flavors. Feel free to experiment with different nuts or floral extracts to make it your own. Happy indulging!