"Rosewater And Pistachio Ice Cream"
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Rosewater and Pistachio Ice Cream


  • 290 mls milk
  • 4 egg yolks
  • 110 g castor sugar - I used fructose
  • 30 mls rosewater make sure you buy one for cooking / baking
  • 290 mls cream
  • 200 g pistachios shelled and lightly crushed I did not crush them, but think they need to be toasted a bit and then crushed


  • heat the milk in a sauce pan until it is nearly boiling
  • while you are doing this, whisk the egg yolks and the sugar 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


taken from Clicks Magazine issue 1 2010
mine did not freeze but as soon as it was chilled I put the ice cream into a container and put the container into the freezer and it worked perfectly