Pistachio Rose Water Ice Cream

One of my good friends likes to say that all Americans would rather give up all food and keep just pizza and ice cream. Considering the other serious contenders to such a proclamation, hamburgers and pies for one, I get the sentiment that ice cream is that important to the American diet. In a year we each eat an average of 23 pounds of it.

OldDesignShop_IceCreamFreezerAd.jpgThe ad is from the 1916 Sears Roebuck and Co. winter catalogue. — REFRIGERATION through the ages

The ad is from the 1916 *Sears Roebuck and Co.* winter catalogue.

Creamy Ice cream

There are three types of ice cream: Philadelphia-style ice cream, custard-style ice cream, and gelato custard style ice cream. These three types are the foundation of all the creamy ice creams we see in the market. There are other frozen treats such as frozen yogurt, and granita but the creaminess of custard-style ice cream has made it my favorite type.

Pistachio rose water ice cream

This is a custard based ice cream, super creamy and delicious. Pistachio and rosewater is a flavor combination common im middle eastern desserts. The coolness of ice cream takes away the "heat" in rose water and makes this my favorite ice cream flavor.

by Soumeya | April 2019

Prep time: 40 minutes

Cook time: 0 minutes

Inactive time: 0 minutes

Total time: 40 minutes

Servings: 4

Ingredients:

2 cups heavy cream*

1/3 cup rose water

1/2 cup sugar

1/4 teaspoon of salt

3 egg yolks*

1/4 cup pistachio paste (see note)

1/4 cup crushed pistachio*

Instructions:

Set up a double boiler over medium heat. See note.

Combine the heavy cream, rose water, sugar and salt. Whisk continuously until bubbles start coming up to the top. Remove from the heat. Do not discard the boiling water yet.

In a separate bowl, whisk the egg yolks until it forms ribbons, the yellow color of the yolks will lighten the longer you whisk.

Slowly add the warm heavy cream mixture to the eggs, whisking continuously, add one tablespoon at a time until you have added about 8 tablespoons.

Now add the egg yolks to the heavy cream mixture and whisk until everything is combined. This is the custard mixture.

Put the custard mixture back on double boiler, the water should be simmering. Keep whisking the until the custard starts boiling. The custard should cling to the mixing spoon. Cook longer if that is not the case. Remove from the heat.

Press the hot custard through a fine sieve.

Add the pistachio paste, whisk until the oils from the pistachio and custard have mixed.

Let the custard cool, until it reaches room temperature. Use an ice bath to speed the process up.

Fold in half of the crushed pistachios.

Pour the custard into a freezer-safe container and refrigerate for 4 hours or longer.

Mix the custard. Smooth out the top and sprinkle with the remaining crushed pistachios.

If you have an ice cream maker, follow the manufacturer direction. If not, freeze for 12 hours.

To serve, let the ice cream soften for a few minutes. Dip the ice cream scooper in boiling water after each scoop for a glossy soft serve.

Notes:

You can use a double boiler or you can create your own with a saucepan and a glass bowl. The water should be boiling and the bowl or sauce pan on top should not be touching the water, the heat will come from the evaporating water so make sure the bowl fits tightly with the pan.

Most pistachio pastes in the market are full of oils and flavor enhancers. We prefer the Fiddyment pistachio paste pureness and taste.