Rose Pistachio Ice Cream (Print Version)
# Ingredients:
→ Dairy
01 -
480g (2 cups) heavy whipping cream
02 -
76.5g (1/4 cup) sweetened condensed milk
→ Flavorings
03 -
1 teaspoon rose water
04 -
1 tablespoon rose syrup
05 -
1 teaspoon dried rose petals, for garnish
→ Nuts
06 -
300g (2 cups) pistachios, roughly chopped
07 -
1 teaspoon pistachios, finely chopped, for garnish
# Instructions:
01 -
Chill a large mixing bowl in the freezer for at least 30 minutes before beginning.
02 -
Add heavy cream to the chilled bowl and beat until stiff peaks form.
03 -
Add condensed milk, rose water, and rose syrup to the whipped cream. Continue beating for another 30-45 seconds until the mixture is thick and well combined.
04 -
Gently fold the roughly chopped pistachios into the cream mixture until evenly distributed.
05 -
Pour the mixture into a 9x5 loaf pan and cover with plastic wrap. Freeze overnight or until completely set.
06 -
Before serving, sprinkle with dried rose petals and finely chopped pistachios for an elegant presentation.
# Notes:
01 -
For a softer scoop, remove the ice cream from the freezer and let it sit at room temperature for 5 minutes before serving.