I adapted this recipe for Rosewater And Pistachio Ice Cream from a Clicks Club magazine. It reminds me of the Middle East and my time in the desert.
Today’s inspirational recipe from Lavender and Lime ♥ Rosewater And Pistachio Ice Cream ♥ #LavenderAndLime Click To Tweet
For no known reason my ice creams have stopped tasting good. At first I thought it was the recipe, but after watching Masterchef Australia I have learnt differently. Contrary to the instructions that came with my ice cream maker, do not slowly chill the custard base. This causes it to curdle and will make your ice cream have the most awful aftertaste and texture. I tried this recipe and I am going to use it again as a base for other flavours. It is an easy recipe to adapt and you can go anywhere with this. What about orange and dark chocolate? Or blueberry and thyme? Maybe rum and raisin if you are a fan? What is your favourite ice cream combination?
Rosewater and Pistachio Ice Cream
- 290 mls milk
- 4 egg yolks
- 110 g fructose
- 30 mls rosewater *
- 290 mls cream
- 200 g pistachios, lightly toasted and crushed
- heat the milk in a sauce pan until it is nearly boiling
- while you are doing this, whisk the egg yolks and the fructose until they reach ribbon stage
- add half of the milk to the eggs while whisking
- pour the mixture back into the sauce pan and whisk in
- cook over a moderate heat while stirring all the time with a wooden spoon
- take off the heat as soon as it has thickened enough to coat the back of a wooden spoon
- remove from the heat and stir in the rosewater and cream
- stir in the pistachios and place all the ingredients into your ice cream maker
- churn according to the manufacturer's instructions
It is vitally important that you make sure any additives to your recipes are food grade. Rose water is sold for skin care and that cannot be used for ice cream making. Please take care and read the label if the bottle is not in the baking aisle.