Pistachio Rose Water Ice Cream Recipes produce a exotic and delicate flavored ice cream which will become one of your favorite flavors very fast. It will take you to Italy in your first bite and then every next bite will transport you to another town in the Mediterranean. Let’s get straight to the recipe.
Pistachio Rose Water Ice Cream Recipes
- 3 cups raw pistachio nuts shelled
- 10 large egg yolks
- 2 cups heavy cream
- Vegetable-oil cooking spray
- 4 cups milk
- 1 1/2 cups sugar
- 2 teaspoons rose water
- Ice water for bath
Spray a 9 by 4 1/2 by 2 3/4-inch loaf pan with cooking spray. Line with plastic wrap, overlapping edges; set aside. Coarsely chop 2 cups pistachio nuts; combine with milk in a medium saucepan. Bring to a gentle boil. Remove from heat, and steep for 1 hour.
Combine egg yolks and sugar in bowl of electric mixer. Using whip attachment, beat at medium-high speed until very thick and pale yellow, 2 to 3 minutes. Meanwhile, strain milk; discard nuts. Bring milk back to a simmer.
Whisk half of the hot milk into the sugar mixture, and return to saucepan. Cook over medium-low heat, stirring, until thick enough to coat a wooden spoon, 8 to 10 minutes.
Remove from heat. Stir in cream; pass through a fine strainer. Pour into a medium bowl; chill over ice bath. Stir in rose water.
Pour half of mixture into an ice-cream maker, and freeze according to manufacturer's instructions. Before removing ice cream, add 1/2 cup whole pistachio nuts, churning until incorporated, about 30 seconds. Spoon ice cream into prepared pan, and transfer to freezer. Freeze remaining mixture in ice-cream maker, adding remaining pistachio nuts at end. Remove pan from freezer; add second layer of ice cream. Cover with overlapping plastic wrap; freeze.
To serve, invert loaf pan onto serving plate. Cover bottom and sides of pan with cold wet towel; rub for about 1 minute. Pull plastic wrap down; ice cream will slide from pan. Remove plastic wrap, slice, and serve.