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Pistachio Rose Water Ice Cream
Recipe Summary
Yield: Makes 2 quarts
Ingredients
Ingredient Checklist
3 cups raw pistachio nuts, shelled
4 cups milk
10 large egg yolks
1 1/2 cups sugar
2 cups heavy cream
2 teaspoons rose water
Vegetable-oil cooking spray
Ice water for bath
Cook's Notes
Since the ice cream is frozen in two batches, keep the second batch well chilled while freezing the first.
Gallery
Pistachio Rose Water Ice Cream
Recipe Summary
Yield: Makes 2 quarts
Gallery
Pistachio Rose Water Ice Cream
Pistachio Rose Water Ice Cream
Pistachio Rose Water Ice Cream
Recipe Summary
Yield: Makes 2 quarts
Recipe Summary
Yield: Makes 2 quarts
Yield: Makes 2 quarts
Makes 2 quarts
Ingredients
Ingredients
- 3 cups raw pistachio nuts, shelled
- 4 cups milk
- 10 large egg yolks
- 1 1/2 cups sugar
- 2 cups heavy cream
- 2 teaspoons rose water
- Vegetable-oil cooking spray
- Ice water for bath
Directions
Spray a 9 by 4 1/2 by 2 3/4-inch loaf pan with cooking spray. Line with plastic wrap, overlapping edges; set aside. Coarsely chop 2 cups pistachio nuts; combine with milk in a medium saucepan. Bring to a gentle boil. Remove from heat, and steep for 1 hour.
Combine egg yolks and sugar in bowl of electric mixer. Using whip attachment, beat at medium-high speed until very thick and pale yellow, 2 to 3 minutes. Meanwhile, strain milk; discard nuts. Bring milk back to a simmer.
Whisk half of the hot milk into the sugar mixture, and return to saucepan. Cook over medium-low heat, stirring, until thick enough to coat a wooden spoon, 8 to 10 minutes.
Remove from heat. Stir in cream; pass through a fine strainer. Pour into a medium bowl; chill over ice bath. Stir in rose water.
Pour half of mixture into an ice-cream maker, and freeze according to manufacturer’s instructions. Before removing ice cream, add 1/2 cup whole pistachio nuts, churning until incorporated, about 30 seconds. Spoon ice cream into prepared pan, and transfer to freezer. Freeze remaining mixture in ice-cream maker, adding remaining pistachio nuts at end. Remove pan from freezer; add second layer of ice cream. Cover with overlapping plastic wrap; freeze.
To serve, invert loaf pan onto serving plate. Cover bottom and sides of pan with cold wet towel; rub for about 1 minute. Pull plastic wrap down; ice cream will slide from pan. Remove plastic wrap, slice, and serve.
Cook's Notes
Since the ice cream is frozen in two batches, keep the second batch well chilled while freezing the first.
Cook’s Notes
Since the ice cream is frozen in two batches, keep the second batch well chilled while freezing the first.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pistachio Rose Water Ice Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Pistachio Rose Water Ice Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
