Rose Water Ice Cream
Ingredients
- 333.3 mlWhole milk (fresh)
- 166.7 mlCream (liquid)
- 100 gWhite sugar
- 4 pcEgg (yolks only)
- 2 tbsprose water
- 20 gRoasted salted pistachio (crushed)
- 0.7 tbspDried rose petals (for decoration)
Method
A smooth cream that coats the palate, defined by the floral scent of rose water. The texture is sleek, crystal-free, and leaves a lingering fresh sensation.
- 1
In a saucepan, pour the whole milk and cream. Bring to a simmer over medium heat. Remove from heat at the first bubbles.
- 2
Whisk the egg yolks with the white sugar until the mixture lightens and becomes frothy.
- 3
Pour the hot milk over the eggs while whisking, then return everything to the saucepan. Cook over low heat, stirring constantly with a spatula. The cream is ready when it coats the spoon: a line drawn with a finger on the spatula should stay clear.
- 4
Off the heat, stir in the rose water. Strain the cream through a fine-mesh sieve to remove any cooked egg bits. Let cool completely in the refrigerator.
- 5
Pour the cold preparation into the ice cream maker. Churn until firm and smooth. Add the crushed pistachios and dried rose petals at the end of the cycle.
Frequently asked questions
How do you get this dish right?
- Never boil the custard once eggs are added, or it will curdle.
- Use high-quality distilled rose water to avoid a chemical aftertaste.
How long does this dish keep?
Store in the freezer in an airtight container. Take out 10 minutes before serving to regain softness.
