Best Pistachio Rose Water Ice Cream Recipes

Bastani (Persian Rose Water, Saffron and Pistachio Ice Cream) image

Provided by Sephardi Kitchen

Time 4h30m

Yield 6 cups, 14-16 serving(s)

Number Of Ingredients 9

2 cups whole milk or 2 cups 2% low-fat milk
2 1/2 cups heavy cream or 2 1/2 cups half-and-half
6 -8 egg yolks
2 cups sugar
1 1/2 cups pistachio nuts, chopped (If using salted ones, make sure to soak and drain first)
3 -4 tablespoons rose water or 3/4 teaspoon rose extract
1 teaspoon vanilla extract
1/2 teaspoon saffron, ground and dissolved in a tablespoon of hot milk
1 pinch salt

Steps:

In a medium thick-bottomed bot, slowly heat the milk to boiling while stirring. Add the vanilla extract and saffron. Continue to cook on low heat, stirring occasionally while doing the next step.
Beat the egg yolks with the sugar until smooth and foamy. Very carefully and slowly, pour the egg/sugar mixture into the milk. Make sure to stir it rapidly with a fork or use a whisk while pouring (or you will end up with scrambled eggs in the ice cream!).
Continue heating the mixture on low heat while stirring constantly with a wooden spoon until thickened (it should be foamy and coat the spoon).
Pour the custard mixture into a bowl, and refrigerate until well chilled.
Once cold, stir in the cream, rose water or extract, and chopped pistachios.
Churn in an ice cream maker until finished (or, stick in the freezer and vigorously stir every 30 minutes or so to break up the ice crystals, until it is homogenous and frozen).

Nutrition Facts : Calories 374.6, Fat 24.6, SaturatedFat 11.8, Cholesterol 132.9, Sodium 45.8, Carbohydrate 35.3, Fiber 1.4, Sugar 31.4, Protein 5.7

Pistachio Rose Water Ice Cream image

Provided by Martha Stewart

Yield Makes 2 quarts

Number Of Ingredients 8

3 cups raw pistachio nuts, shelled
4 cups milk
10 large egg yolks
1 1/2 cups sugar
2 cups heavy cream
2 teaspoons rose water
Vegetable-oil cooking spray
Ice water for bath

Steps:

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.