Indulge in Summer Bliss with Homemade Pistachio Rosewater Ice Cream

Homemade Pistachio Rosewater Ice Cream

Today, I’m excited to share a recipe that brings me back to warm summer days spent with friends in the garden. This homemade pistachio rosewater ice cream is a delightful treat that combines unique flavors for a refreshing and luxurious dessert.

Ingredients:

• 100g shelled pistachios
• 300ml heavy cream
• 200ml whole milk
• 150g sugar
• 2 tbsp rosewater

Kitchen Tools:

• saucepan
• mixing bowl
• whisk
• ice cream maker

I start by toasting the pistachios in a dry saucepan over medium heat until fragrant. Then, I chop them coarsely and set them aside. In a mixing bowl, I whisk together the heavy cream, whole milk, sugar, and rosewater until the sugar dissolves completely.

Next, I pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes of churning, I add in the toasted pistachios for a crunchy texture and nutty flavor.

Once the ice cream reaches a soft-serve consistency, I transfer it to a container and freeze for at least 4 hours to firm up.

This pistachio rosewater ice cream is best enjoyed on a hot summer day with a sprinkle of additional toasted pistachios on top for extra crunch and flavor.

Servings: Approximately 6 servings

Total Weight: 800g

Weight per Serving: 133g

Calories per Serving: Approximately 280 calories

One unique tip to make this ice cream even more special is to add a few drops of pink food coloring to the mixture before churning. This will give the ice cream a beautiful pastel hue that complements the delicate rosewater flavor perfectly.

I hope you give this homemade pistachio rosewater ice cream recipe a try and enjoy the luxurious combination of flavors. Feel free to get creative and make it your own by experimenting with different nuts or extracts. Bon appétit!