Pistachio Rose Ice Cream
A luxurious, no-churn pistachio rose water ice cream with a delicate cardamom aroma and crunchy pistachios. Creamy, floral, and effortlessly made, this freezer-friendly dessert is perfect for everyday indulgence or special occasions.
Equipment
- Stand mixer with whisk attachment – 1
- Freezer-proof container – 1
- Pestle and mortar – 1
- Mixing Bowl – 1
- Spoon or spatula – 1
Ingredients
- 8 green cardamom pods seeds only, about ½ teaspoon
- 1 ½ cups heavy cream
- 1 ¼ cups sweetened condensed milk
- 2 ½ tablespoons rose water
- ¼ cup roasted pistachios plus extra for garnish
- 1 tablespoon edible dried rose petals
Instructions
- Prepare the Cardamom Powder: Start by opening the green cardamom pods carefully. Remove the seeds and place them in a pestle and mortar. Grind the seeds thoroughly into a fine, aromatic powder. This will release the fragrant cardamom oils and enhance the floral notes in your ice cream. Set aside the freshly ground powder—it’s the secret to the ice cream’s distinctive flavor.
- Whip the Cream: Pour the heavy cream into a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment. Begin whisking at medium speed until the cream starts to thicken slightly. Slowly increase the speed to high as the cream begins to form soft peaks. This step is essential to create a light, airy texture that will make your ice cream creamy without churning.
- Incorporate Condensed Milk and Rose Water: Once the cream is soft and fluffy, gradually add the sweetened condensed milk. Pour it slowly while continuing to whisk to ensure a smooth, homogenous mixture. Then, add the rose water in measured amounts. The rose water provides the delicate floral aroma that complements the richness of the cream. Continue whisking until stiff peaks form, ensuring the mixture is airy yet firm enough to hold its shape.
- Fold in Cardamom Powder: Add the finely ground cardamom powder to the whipped mixture. Using a spatula, gently fold it in using soft, sweeping motions.Take care not to deflate the whipped cream. The cardamom will infuse the ice cream with a warm, slightly spicy undertone that perfectly balances the sweetness of the condensed milk and the floral notes of the rose water.
- Add Crushed Pistachios: Take three tablespoons of roasted pistachios and crush them lightly using a mortar or a rolling pin. Gently fold these crushed pistachios into the whipped cream mixture. This will add texture and a subtle nutty flavor throughout the ice cream. Ensure the nuts are evenly distributed but do not overmix, as the cream may lose its fluffy consistency.
- Transfer to Freezer Container: Select a freezer-proof container that has a tight-fitting lid. Carefully pour the ice cream mixture into the container, smoothing the top with a spatula. Sprinkle the remaining pistachios and edible dried rose petals over the surface. This adds visual appeal and an extra burst of flavor with every bite.
- Freeze for Firmness: Place the container in the freezer. Let it freeze for at least six to eight hours, or ideally overnight, until completely set. The extended freezing time ensures a firm yet scoopable texture, so your ice cream maintains its creamy consistency without being icy.
- Soften Before Serving: When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for five minutes. This slight softening allows scoops to come out smoothly and preserves the creamy texture without melting too quickly.
- Serve and Garnish: Scoop the ice cream into bowls or dessert glasses. Garnish with additional crushed pistachios and dried rose petals if desired. This not only adds an elegant presentation but also enhances the nutty crunch and floral aroma with every bite.
- Enjoy Your Delightful Dessert: Savor each bite of this creamy, floral, and nutty ice cream. Perfect for warm days, special occasions, or anytime you crave a homemade, no-churn treat. The combination of rose, cardamom, and pistachio delivers a delicate, exotic flavor that is both refreshing and indulgent.
Notes
- Use fresh, high-quality pistachios for the best flavor and natural crunch. Lightly roasting them enhances their nutty aroma without overpowering the delicate floral notes.
- The rose water should be fragrant but not overly strong—too much can make the ice cream taste perfumed or soapy. Start with the suggested quantity and adjust gradually to taste.
- For a smoother texture, ensure the cream is properly whipped to stiff peaks before folding in the other ingredients. Soft or under-whipped cream may result in a denser ice cream.
- Cardamom powder is potent, so grind it fresh for maximum aroma. Avoid pre-ground cardamom, which can be stale and bitter.
- This recipe is naturally no-churn and requires no ice cream machine, making it perfect for quick preparation with minimal equipment.
