Pistachio Rose Ice Cream is an exotic and elegant dessert that marries the nutty richness of pistachios with the delicate floral perfume of rosewater. Inspired by Middle Eastern and Indian flavors, this creamy treat is subtly sweet, beautifully aromatic, and wonderfully indulgent.
A few drops of natural pink food coloring (optional for rose-hued tint)
Optional Garnishes
Crushed pistachios
Dried edible rose petals
Chopped Turkish delight or white chocolate chunks
Prep the Pistachios
1
If desired, blanch the pistachios by boiling for 1 minute, draining, and slipping off the skins (this gives a greener color and smoother texture).
Finely grind pistachios in a food processor or spice grinder until sandy (not a paste).
Make the Custard Base
2
In a medium saucepan, combine the milk, cream, ground pistachios, and a pinch of salt.
Heat over medium heat until it just begins to steam — do not boil.
In a separate bowl, whisk egg yolks and sugar until pale and creamy.
Slowly temper the yolks by whisking in a ladleful of the hot milk mixture, then pour the yolks into the saucepan.
Cook over low to medium heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of a spoon (around 170–175°F or 77–80°C).
Add Flavors & Chill
3
Remove from heat and strain the mixture through a fine mesh sieve into a clean bowl to remove pistachio solids.
Stir in rosewater, almond extract (if using), and food coloring.
Cover and chill for at least 4 hours, preferably overnight.
Churn the Ice Cream
4
Once thoroughly chilled, churn in an ice cream maker according to the manufacturer’s instructions (usually 20–25 minutes).
Transfer to a container and freeze for at least 2 hours to firm up before scooping.
Serving Suggestions
5
Garnish with chopped pistachios and a scattering of dried rose petals.
Pair with cardamom cookies, shortbread, or fresh berries.
Serve in mini cones or martini glasses for an elegant presentation.
Tips & Variations
6
No ice cream maker? Pour the chilled base into a shallow dish and freeze, stirring every 30 minutes until creamy (about 3–4 hours).
Vegan version: Use coconut milk and skip the egg yolks; thicken with 1 tbsp cornstarch or arrowroot.
Flavor pairing ideas: Try adding a touch of cardamom or orange zest to deepen the complexity.
Ingredients
Ice Cream Base
2cupswhole milk
1cupheavy cream
¾cupgranulated sugar
5large egg yolks
½cupshelled pistachios (unsalted, raw preferred)
3tsprosewater (start with less and adjust to taste)
A few drops of natural pink food coloring (optional for rose-hued tint)
Optional Garnishes
Crushed pistachios
Dried edible rose petals
Chopped Turkish delight or white chocolate chunks
Directions
Prep the Pistachios
1
If desired, blanch the pistachios by boiling for 1 minute, draining, and slipping off the skins (this gives a greener color and smoother texture).
Finely grind pistachios in a food processor or spice grinder until sandy (not a paste).
Make the Custard Base
2
In a medium saucepan, combine the milk, cream, ground pistachios, and a pinch of salt.
Heat over medium heat until it just begins to steam — do not boil.
In a separate bowl, whisk egg yolks and sugar until pale and creamy.
Slowly temper the yolks by whisking in a ladleful of the hot milk mixture, then pour the yolks into the saucepan.
Cook over low to medium heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of a spoon (around 170–175°F or 77–80°C).
Add Flavors & Chill
3
Remove from heat and strain the mixture through a fine mesh sieve into a clean bowl to remove pistachio solids.
Stir in rosewater, almond extract (if using), and food coloring.
Cover and chill for at least 4 hours, preferably overnight.
Churn the Ice Cream
4
Once thoroughly chilled, churn in an ice cream maker according to the manufacturer’s instructions (usually 20–25 minutes).
Transfer to a container and freeze for at least 2 hours to firm up before scooping.
Serving Suggestions
5
Garnish with chopped pistachios and a scattering of dried rose petals.
Pair with cardamom cookies, shortbread, or fresh berries.
Serve in mini cones or martini glasses for an elegant presentation.
Tips & Variations
6
No ice cream maker? Pour the chilled base into a shallow dish and freeze, stirring every 30 minutes until creamy (about 3–4 hours).
Vegan version: Use coconut milk and skip the egg yolks; thicken with 1 tbsp cornstarch or arrowroot.
Flavor pairing ideas: Try adding a touch of cardamom or orange zest to deepen the complexity.
