"This lush pistachio ice cream is tasty and creamy. It has a blissful floral aroma and taste from the saffron and rosewater, and the pistachio flavor is fully achieved by using sweet pistachio cream. Find out what inspired me to make this ice cream recipe and how easy it is to make."
Pistachio Ice Cream with Rosewater & Saffron
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- Recipe Card
Prep time 5mins
Cook time 3mins
Serves or Makes: 6
Recipe Card
ingredients
- 1/2 cup granulated sugar
- 2 tablespoons dry milk powder
- 1/4 teaspoon xanthan gum
- 1/2 teaspoon ground cardamom
- 2 tablespoons light corn syrup
- 1/2 cup sweet pistachio cream
- 1 1/3 cup heavy cream
- 1 tablespoon rosewater
- 1/2 teaspoon saffron
- 1/3 cup unsalted roasted pistachios, roughly chopped
- dried edible roses, for garnish
Method
Step 1
Combine the sugar, dry milk, saffron, ground cardamom and xanthan gum in a small bowl and stir well.
Step 2
In a medium-size pot over medium heat, pour in the corn syrup and stir in the whole milk. Add the sugar mixture and sweet pistachio cream, and immediately whisk vigorously until smooth. Cook the mixture, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved – about 3 minutes. Remove the pot from the heat.
Step 3
Add the cream and rosewater. Whisk until fully combined. Strain the custard through a fine-mesh sieve into the bowl.
Step 4
Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time.
Step 5
Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft serve, 20-30 minutes.
Step 6
Quickly transfer the ice cream into a freezer-friendly container.
Step 7
Cover with parchment paper, pressing it to the surface of the ice cream so it sticks, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.
Step 8
Serve with crushed dried edible roses, crushed pistachio, and more sweet pistachio cream.