Ingredients
Units
Scale
- 2 cups whole milk
- 2 1/2 cups heavy cream
- 8 egg yolks
- 2 cups sugar
- 1/2 tsp. Salep (optional but recommended)
- 1 1/4 cups pistachio nuts, chopped (If using salted ones, make sure to soak and drain first)
- 1/4 cup Sicilian pistachio paste
- 3 – 4 tablespoons rose water or 3/4 teaspoon organic EDIBLE rose extract
- 1 teaspoon vanilla extract
- 1/2 teaspoon saffron, ground and dissolved in a tablespoon of hot milk
- 1 pinch salt
- Garnish with sugared rose petals, crushed pistachios and perhaps a few pomegranate seeds
Instructions
- Lay a medium-sized zip-bag or freezer bag in a flat dish and pour 100ml of the cream into it. Close the top and spread the cream to a thickness of about one and half millimetres. Put in the freezer.
- In a medium thick-bottomed bot, slowly heat the milk to boiling while stirring. Add the vanilla extract, salep, pistachio paste and saffron. Continue to cook on very low heat for 30-40 minutes, stirring occasionally while doing the next step. It will reach a pudding consistency as it is cooked. Let it cool.
- 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!).
- Let it cool.
- Transfer it to a bowl and put in the freezer – let it sit there for 30 minutes.
- Take it out and whisk constantly with a fork for 2-3 minutes. Scrape the ice cyristals you see around the top of the container. Put it back into the freezer.
- Repeat this 4-5 times in every 30 minutes. You will see how it stretches when whisking. If you whisk it letting it stretch, it’s better.
- Take the frozen layer of cream out of the freezer and cut the bag open. Chop the frozen cream with a knife into penny-size pieces.
- After the final whisking, stir in the cream, rose water or extract, and chopped pistachios.
- Transfer the mixture in an airtight container and freeze for 5 hours.
- Garnish as indicated.
- To make sugar-coated fresh rose petals:
- Pick a rose bloom that has just opened and you are 100% certain has never been sprayed with pesticides. DO NOT USE STORE-BOUGHT ROSES!
- Pull the petals apart and rinse under cold water. Spread on kitchen paper to dry. Meanwhile make a heavy syrup with ½ cup of sugar and ½ cup of water. Boil until the syrup is thick and lightly coats the back of a spoon. Remove from heat and add one tablespoon rosewater. Mix well.
- Use chopsticks to drop the rose petals in the syrup and coat them well on both sides. Then dredge the petals one by one in fine sugar. Put the petals on a mesh sieve to air dry for as long as a day. Use to decorate the ice cream.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 1323.85 kcal
- Sugar: 113.93 g
- Sodium: 160.96 mg
- Fat: 87.09 g
- Saturated Fat: 41.67 g
- Trans Fat: 0.0 g
- Carbohydrates: 123.83 g
- Fiber: 4.75 g
- Protein: 20.52 g
- Cholesterol: 508.21 mg
