Rose Pistachio Ice Cream
A delightful and creamy Rose Pistachio Ice Cream that evokes memories of summer evenings and secret gardens.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 375 minutes
- Yield: 6-8 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1/2 cup milk
- 1 teaspoon rose water
- 1/2 cup pistachios, chopped
- Pinch of salt
- Red food coloring (optional)
Instructions
- Whisk together the heavy cream, sweetened condensed milk, and milk until well combined.
- Add in the aromatic rose water and a pinch of salt.
- Stir in the chopped pistachios and red food coloring if desired.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Check your mixture every 30 minutes for the first 2-3 hours, stirring it to break up ice crystals if using a container method.
- Freeze for at least 6 hours before serving.
Notes
Use cold heavy cream for better whipping. Adjust rose water to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 20g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Find it online: https://thestationrecipes.com/rose-pistachio-ice-cream/