Pistachio and Rose Ice Cream

Ingredients

Instructions

1. Lightly toast the pistachios in a large frying pan over medium heat for 1-2 minutes. Let cool, then grind finely.

2. Heat the milk in a saucepan. Add 40g sugar and heat until dissolved. Stir in ground pistachios and bring almost to a boil. Remove from heat, cover, and infuse for at least 12 hours or overnight in the fridge.

3. Strain the pistachio milk through a fine sieve into a clean saucepan and discard the ground pistachios.

4. Whisk the egg yolks and remaining 35g sugar together in a heatproof bowl until pale and thick.

5. Slowly pour the warm pistachio milk onto the egg yolk mixture, whisking constantly until well combined. Return the mixture to the saucepan and cook over a low heat, stirring constantly with a wooden spoon, for 5-8 minutes, or until the custard is thick enough to coat the back of the spoon. Do not allow the mixture to boil.

6. Remove from the heat and stir in the cream and rose water. Taste and add more rose water, if needed. Pour the mixture into a clean container, allow to cool, then chill in the fridge for at least 2 hours.

7. Churn in an ice cream maker according to the manufacturer’s instructions. Alternatively, pour the chilled mixture into a freezer-proof container and freeze for 2-3 hours, or until starting to freeze around the edges. Remove from the freezer and whisk thoroughly to break up the ice crystals. Return to the freezer and freeze for another 2-3 hours. Repeat the whisking process, then freeze for a final 2-3 hours, or until solid.

8. Serve the ice cream in scoops, garnished with candied rose petals.