Pistachio rose ice cream

Pistachio rose ice cream – rich, creamy and outrageously delicious, spiked with rose water and cardamom, it’s the strongest pistachio flavored ice cream I’ve tasted, and you can easily make it at home!

It’s nice and hot like an oven outside! I feel lazy, and disorganized, trying to do too many things, but ending up doing nothing, and feeling annoyed at myself. I don’t feel like cooking, or eating for that matter, and all I can think of is an ice cold drink, or juicy cold watermelon, or frozen smoothie, or…why not – a tiny little bit of ice cream?! It’s best if I go buy a single scoop, satisfy my cravings, and be done with it. But I have a nagging thought in the back of my head…

When it comes to ice cream I am like a kid – I give in easily. That’s probably why I’ve been postponing for the longest time to buy an ice cream machine. I just fear I’ll be constantly testing different flavors, and of course eating those creations (and it doesn’t help when your husband has an iron will and resists the sweet treats!)

I’m hopelessly trying to fight this craving, but it’s useless. When the itch comes, machine or not, I need to get this out of my head, and churn it into an actual, creamy cold deliciousness. Surrender!

I’ve been thinking about pistachio ice cream for some time, that really tastes like pistachios. Every time I try a store-bought pistachio ice cream I struggle to detect the pistachio flavor – it’s barely there, and I probably imagine most of it, fooled by the color. That color, by the way, is not real. Although pistachios have some green in them, they are mostly yellowish-brown, and when mixed into a paste, the resulting hue is more of a khaki color.

This pistachio ice cream, spiked with rose water and cardamom is so rich, and creamy and outrageously delicious that it should come with a warning – consume at your own risk! I did not even dare check the calorie count (and will not post it even if you beg me). But let me just tell you – it’s pure indulgence and it’s the most flavorful pistachio ice cream I’ve tasted!

Inspired by the awesome results with the pistachio honey rose butter I made a couple of months ago, I decided to whip up another batch – this time to make ice cream with it. Using the trusty old method of making a custard base first, I gently heated a mix of milk, cream and egg yolks, then added in the pistachio butter, a splash of rose water and a pinch of cardamom – that was the easy part. The hard one was to stop tasting the custard, and actually force myself to put it in the freezer, before I drank it all, and then forget about it for the next few hours. And then, when it was finally done, and looking sexy for the photo shoot, I had the hardest time – I mean, how do you look at this melting beauty, and instead of picking up a spoon, you keep clicking the shutter button in cold blood….aaagh! Torture!

So without further torturing you, let me give you the recipe, and go have another (small) serving.

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Pistachio ice-cream {rose + cardamom}

Prep Time

15 mins

Cook Time

6 hrs

Total Time

6 hrs 15 mins

 

Pistachio rose ice cream - rich, creamy and outrageously delicious, spiked with rose water and cardamom, it's the strongest pistachio flavored ice cream I've tasted, and you can easily make it at home!

Course: Desssert

Servings: 6

Calories: 324 kcal

Author: Viktoria

Ingredients

• 1 cup pistachio honey rose butter *
• 1 1/4 cups milk
• 1/2 cup heavy cream
• 1/4 teaspoon pure vanilla extract
• ¼ tsp ground cardamom
• 1 ½ tsp rose water
• Pinch of salt
• 2 large egg yolks
• 1/4 cup sugar
• 1/3 cup roughly chopped pistachios (optional)

Instructions

1. Whisk the pistachio butter with the milk and cream, and bring to a slow simmer.
2. In a separate bowl, whisk the egg yolks with the sugar.
3. Start adding the heated pistachio cream, a tablespoon at a time, to the yolks, to temper the them.
4. Pour the tempered eggs and sugar mix back to the simmering pistachio cream mix, and gently boil, while stirring until it thickens.
5. Remove from the heat, and add the cardamom, vanilla, and rose water.
6. Cover with plastic foil and let cool completely. Add the chopped pistachios if using, and put in the freezer, covered.
7. Stir the mix every couple of hours or so until set.

Recipe Notes

*  I used my recipe for homemade pistachio honey rose butter.