Description
A delightful and creamy Rose Pistachio Ice Cream that combines the floral notes of rose with the crunch of pistachios, perfect for summer.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup condensed milk
- 2 tbsp rose syrup or rose essence
- 2 tbsp chopped pistachios
- 2 tbsp crushed dried rose petals (edible grade)
- 1 tsp vanilla extract
- A pinch of salt
- Few drops of pink food color (optional)
Instructions
- In a large bowl, whip heavy cream until soft peaks form.
- Gently fold in condensed milk, rose syrup, vanilla extract, and salt.
- Add pistachios and crushed rose petals, mixing lightly.
- If desired, swirl in a few drops of pink color for a marbled effect.
- Pour the mixture into an airtight container and freeze for at least 6 hours or overnight.
- Scoop into bowls and garnish with extra rose petals and pistachios.
- Serve chilled and enjoy the floral creaminess.
Notes
- Ensure the rose petals used are food-grade and safe for consumption.
- Adjust the amount of rose syrup according to your taste preference.
- For a richer flavor, let the ice cream sit at room temperature for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg