Pistachio Rose Ice Cream

This Pistachio Rose Ice Cream is an exotic and indulgent treat that blends the rich, nutty flavor of pistachios with the fragrant, floral notes of rose.

The creamy base is perfectly complemented by the crunch of pistachios, while the subtle rose essence adds a sophisticated and refreshing twist.

This ice cream is a unique dessert that combines the best of both worlds—creamy, nutty, and delicately floral.

With a no-churn method, it’s easy to make and the perfect way to bring a taste of elegance to your homemade ice cream collection.

Why You’ll Love This Recipe

The combination of pistachios and rose creates an ice cream that is both rich and aromatic. The smooth, creamy texture paired with the slightly salty, crunchy pistachios and the delicate floral undertones of rose makes each bite a luxurious experience.

This no-churn recipe is easy to prepare, making it accessible for anyone to enjoy the unique flavors of pistachio and rose without the need for an ice cream maker. It’s perfect for special occasions or whenever you want to treat yourself to something elegant.

Ingredients:

• 2 cups heavy cream
• 1 cup sweetened condensed milk
• 1/2 cup pistachios, shelled and chopped
• 1 teaspoon rose water (adjust to taste)
• 1 teaspoon vanilla extract
• 1 tablespoon honey or maple syrup (optional, for added sweetness)
• Pinch of salt

Step-by-Step Instructions:

1. Whip the Cream: In a large bowl, whip the heavy cream until stiff peaks form using a hand mixer or stand mixer.
2. Prepare the Pistachios: In a small skillet over low heat, toast the pistachios for 2-3 minutes until lightly golden and fragrant. Remove from heat and set aside to cool. Chop the pistachios coarsely, leaving some larger pieces for added texture.
3. Combine the Mixture: In another bowl, mix the sweetened condensed milk, rose water, vanilla extract, honey (if using), and a pinch of salt. Stir until smooth and well combined.
4. Fold in the Cream: Gently fold the whipped cream into the sweetened condensed milk mixture until fully incorporated and light.
5. Add the Pistachios: Fold in the toasted and chopped pistachios, ensuring they are evenly distributed throughout the mixture.
6. Freeze: Transfer the mixture into an airtight container, smooth the top with a spatula, and freeze for 4-6 hours, or until firm and scoopable.
7. Serve: Scoop out your creamy Pistachio Rose Ice Cream and enjoy this elegant, nutty, and floral dessert!

Expert Tips for the Recipe:

• Rose Water: Be careful with the amount of rose water; it can be quite strong, and a little goes a long way. Start with 1 teaspoon and adjust to taste.
• Sweetener Variations: If you want a more intense sweetness, you can increase the honey or maple syrup slightly.
• Pistachio Toasting: Toasting the pistachios enhances their flavor, so don’t skip this step. You can also use roasted, unsalted pistachios if you prefer.
• Texture Tip: Let the ice cream sit at room temperature for a few minutes before serving if it becomes too firm after freezing.

Pistachio Rose Ice Cream

This Pistachio Rose Ice Cream is an exotic and indulgent treat that blends the rich, nutty flavor of pistachios with the fragrant, floral notes of rose.

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Ingredients

  

• 2 cups heavy cream
• 1 cup sweetened condensed milk
• 1/2 cup pistachios shelled and chopped
• 1 teaspoon rose water adjust to taste
• 1 teaspoon vanilla extract
• 1 tablespoon honey or maple syrup optional
• Pinch of salt

Instructions

 

• Whip the heavy cream to stiff peaks.
• Toast the pistachios in a skillet, then chop them.
• Mix sweetened condensed milk, rose water, vanilla, honey, and salt until smooth.
• Fold whipped cream into the mixture.
• Add chopped pistachios and mix.
• Freeze for 4-6 hours until firm.
• Scoop and serve!