There is something about ice-cream that makes people happy. Maybe it’s the sweetness. Or perhaps it is the cold creamy texture that dances on your tongue while we lick it. Either way, most of the time, kids and adults love indulging in this cold dessert.
This is the first time I used whipped cream to make ice cream at home. It is a tad too milky and creamy for my liking but I love the rosewater. If you were to ask me what is my favourite smell in sweets, I usually go for something with a rose smell for it. Some days, you can find me enjoying a pot of rose tea in the morning.
Surprisingly, rose is not my favourite flower!
It sounds and looks Persian. That’s because I took inspiration from Javane’s Kitchen. What a lovely blog I have found. The wonders of pin interest.
I halved the amount and reduced the sugar. I did however, double the amount of rose water. I was surprised that it wasn’t overpowering at all!
Rosewater and Pistachio Ice Cream
200 ml of milk
200 ml of whipping cream
40 grams of castor sugar
2 egg yolks
1/4 cup of rose water
1/4 cup of pistachio nuts
Day before- freeze ice cream bowl (it’s permanent in my freezer now!)
In a jug, mix egg yolks, sugar and rosewater together.
Heat milk in small pot till it nearly boils. Slowly pour egg yolk mixture into the pot. Whisk it slowly till it combines. It is done when it coats the back of the spoon, or if you draw a line on the back of the spoon, the line stays. Do not boil it. Stare at the custard if u need to. Remove and cool.
Mean while, whip the cream.
Fold cream into the cool mixture. Churn in ice cream maker for 30 minutes. Add nuts in the last few minutes. Spoon in container and freeze it. Serve with more nuts if you like.