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Rose Pistachio Ice Cream

Rose Pistachio Ice Cream: A Creamy Dreamy Delight

This Rose Pistachio Ice Cream is a fragrant and creamy dessert that's simple to make, offering a delightful taste of Middle Eastern cuisine.
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Prep Time 30 minutes
Chill Time 2 hours
Total Time 4 hours
Servings: 8 scoops
Course: Desserts
Cuisine: Middle Eastern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 2 cups Heavy Cream Provides richness and smooth texture.
  • 1 cup Whole Milk Adds body and creaminess.
  • ¾ cup Granulated Sugar Sweetens the mixture.
  • 2 tablespoons Rose Water Infuses a fragrant floral flavor.
  • Pinch Salt Enhances flavors and balances sweetness.
Flavor and Texture
  • ¾ cup Roasted Pistachios Offers a nutty crunch; use unsalted for best flavor.

Equipment

  • Ice Cream Maker

Method
 

Preparation Instructions
  1. In a large mixing bowl, combine 2 cups of heavy cream, 1 cup of whole milk, ¾ cup of granulated sugar, 2 tablespoons of rose water, and a pinch of salt. Whisk vigorously for about 3-5 minutes until smooth.
  2. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours.
  3. Pour the chilled mixture into the ice cream maker and churn according to the manufacturer's instructions, about 25-30 minutes.
  4. Gently fold in ¾ cup of roasted pistachios just before the ice cream reaches a soft-serve consistency.
  5. Transfer the ice cream to a sealed container, cover, and freeze for at least 4 hours or until firm.
  6. Allow the ice cream to soften slightly at room temperature before serving, about 5-10 minutes.

Nutrition

Serving: 1scoopCalories: 300kcalCarbohydrates: 26gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 50mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Store the ice cream in an airtight container for up to two weeks. Let sit at room temperature for easy scooping if too hard.

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