Rosewater and Pistachio Ice Cream
Makes enough for: 1 batch ice cream
Ingredients
- 290 mls milk
- 4 egg yolks
- 110 g fructose
- 30 mls rosewater *
- 290 mls cream
- 200 g pistachios, lightly toasted and crushed
Method
- 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
Notes
* make sure you buy one for cooking / baking.