Pistachio rose ice-cream combines the bittersweet flavour of rose, along with the nutty flavour of pistachios, all in a delectable creamy ice-cream base.
It’s early autumn in the Northern Hemisphere, but who said you can’t eat ice-cream even in the cold? I personally have no problem eating ice-cream whether it’s rain or shine, hot or cold weather. Ice-cream is my ultimate comfort food and treat; it’s also my biggest weakness because once I start eating ice-cream, I can’t stop.
Since this is my very first post on this blog, let me explain a little what the purpose of this blog is. First, all the recipes here are handmade, homemade and do not require an ice-cream machine. The reason for this is I simply don’t own an ice-cream machine and I actually really enjoy the process of making homemade ice-cream from scratch without the need for fancy equipment. It’s just more fun this way. Besides, I have a very small kitchen and not enough space for a bulky ice-cream machine in it.
Now that I got that out of the way, let’s get to this recipe. If you’ve ever been to Turkey, Iran or other parts of Eurasia or the Middle East, you’ll know people are really big on combining pistachio and rose flavours. And for good reason: pistachio and rose are a match made in food heaven. They just taste so good together. This ice-cream recipe takes minutes to make and doesn’t require much preparation or equipment. Just don’t skip the mixing part; it’s very important to keep your ice-cream creamy and delicious and avoid having it freeze into a solid block.
2. Half a cup sweetened condensed milk
3. 1/4 cup powdered or icing sugar
4. Half a cup of shelled, unsalted pistachios
5. Half a cup of rose syrup
6. One tablespoon candied rose petals
7. One teaspoon rose water
2. Using and electric mixer, beat the cream for three or four minutes.
3. While beating the cream, add the powdered or icing sugar gradually, until stiff peaks form in the whipped cream.
4. Add in the condensed milk, continue beating with the mixer.
5. Gently fold in the pistachios, rose syrup, rose petals and rose water with a spatula or spoon.
6. Pour the mixture into an airtight, freezer compatible container and place inside the freezer.
7. After one hour, remove from the freezer and mix it well with a fork. Return to the freezer.
8. Repeat step number 7 at least three or four times over the next few hours.
9. Finally, allow the ice-cream to freeze overnight. Serve topped with rose syrup, pistachios and garnish with rose petals. Or you can just eat it with a spoon out of the box. Your choice.