Description
Creamy, nutty, and gently floral, this ice cream feels like a luxury dessert you would order at a fancy cafe. One scoop and you are instantly obsessed.
Ingredients
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1 cup unsalted pistachios, shelled and finely ground
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2 cups heavy cream
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1 cup whole milk
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3/4 cup granulated sugar
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4 large egg yolks
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1 teaspoon rose water
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1/2 teaspoon vanilla extract
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Pinch of salt
Instructions
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Lightly toast pistachios in a dry pan, cool completely, then grind into a fine paste.
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Heat milk, cream, half the sugar, and pistachio paste until steaming.
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Whisk egg yolks with remaining sugar until pale.
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Slowly whisk warm cream mixture into egg yolks to temper.
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Return to saucepan and cook over medium-low heat, stirring until thickened.
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Remove from heat and stir in rose water, vanilla, and salt.
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Strain mixture, chill thoroughly, then churn in an ice cream maker.
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Freeze until firm, then scoop and serve.
- Prep Time: 15 mins
- Category: Cooking
- Cuisine: American