Homemade Rose Petal Pistachio Ice Cream

malinda sargent


from the blog oflaurasbestrecipes.com/...-cream.html

From Tangy Tart Hot & Sweet

by Padma Lakshmi

pinch tips: How to Unclog a Drain



2 cups heavy cream
2 cups whole milk
4 large egg yolks
½ cup sugar
1 teaspoon pure vanilla extract
2 tablespoons rose water ( easily found in middle eastern or european stores also available online )
5 tablespoons rose petal jam ( available in middle eastern or european speciality and health food stores or online )
¼ cup crushed, raw, unsalted pistachios
2 tablespoons dried rose petals, without stems or leaves, only petals

Directions Step-By-Step

Heat the cream and milk over medium heat for 5 to 8 minutes, until the mixture is just below the boil. In a small bowl beat together the egg yolks, sugar and vanilla until the mixture is smooth. Add about ¼ cup of the hot cream mixture to the yolks stirring vigorously so the eggs won’t scramble. Add warmed yolk mixture back to the heated cream, whisking constantly over low heat until the mixture thickens slightly, about 3 to 5 minutes. Stir in the rose water and rose jam. Cool the mixture completely in ice water bath (my prefered method) or in the refrigerator.

Pour the cooled custard into your ice cream maker and follow the manufacturer’s directions. When finished churning , remove the ice cream and fold in the pistachios and rose petals if using, mixing well to distribute evenly. Freeze ice cream until ready to serve.

About this Recipe

Course/Dish: Ice Cream & Ices