Homemade Pistachio Rose Ice Cream

Experience the delicate floral sweetness of rose combined with the nutty richness of pistachios in this luscious homemade ice cream.

Ingredients

• 1 cup shelled pistachios
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 egg yolks
• 1 teaspoon rose water
• 1/4 teaspoon salt

Instructions

1. Place the pistachios in a food processor and pulse until finely ground.
2. In a medium saucepan over medium heat, combine heavy cream, milk, and sugar, stirring until sugar dissolves.
3. Bring the mixture just to a simmer, then remove from heat.
4. In a separate bowl, whisk egg yolks until pale and thick.
5. Slowly pour hot cream mixture into egg yolks, whisking constantly to temper the yolks.
6. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon.
7. Remove from heat and stir in rose water, salt, and ground pistachios.
8. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or until thoroughly chilled.
9. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
10. Transfer to a container and freeze for at least 2 hours before serving.

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