I know it's not ice cream season, but this is such a good recipe that I had to make it as soon as possible!
To get the pink color, I added rose syrup along with rose water. The rose syrup is less strong with flavor but has a pink color added to it. If you don't have rose syrup you can use food coloring, or just not use it at all.
This is French-style ice cream. It's custard and very creamy. There are two main ice creams, Philadelphia and French-style ice cream. Philadelphia-style ice cream is made without a custard base.
Even though this recipe has a few more steps than the Philadelphia style ice cream, it's worth it! This rose cardamom ice cream is rich and so delicious!
You'll love the unique rose and cardamom combination, with pistachio chunks in between. This makes a great dessert that you'll love!
|Level: 👩🏽🍳👩🏽🍳|Time: 1 hour+chilling time|Serves: 8|
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
4 egg yolks
1/4 cup rose water
1 tablespoon rose syrup
2 teaspoons ground up cardamom
1/4 cup chopped pistachios
In a saucepan heat the milk, sugar, 1 cup of the heavy cream, rose water, and rose syrup. Take the pan off the heat and cover with a lid. Steep for 30 minutes.
In a large bowl pour in the remaining 1 cup heavy cream. Set aside. In another bowl beat the egg yolks with a fork. Add the mixture you just steeped, into the egg yolks. Pour this mixture with the egg yolks back into the saucepan. Place the pan back onto the saucepan and cook on low heat until the mixture thickens slightly.
Take off the heat and stir in the heavy cream, cardamom, and pistachios. Pour into a container and chill overnight. Alternately churn accordingly to the manufacturer's instructions.
- The Bored Baker 👩🏽🍳