Description
This Homemade Rose and Green Pista Ice Cream is a luxurious Indian-inspired dessert combining fragrant rose water with crunchy pistachios for a delightful creamy treat. Made with a rich custard base of milk, cream, and egg yolks, this ice cream is subtly flavored, lightly tinted green, and perfect for special occasions or a refreshing indulgence at home.
Ingredients
Scale
Custard Base
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/4 teaspoon salt
Flavoring & Add-ins
- 1 teaspoon rose water
- 1/2 cup shelled pistachios, chopped
- Green food coloring (optional, a few drops)
For Garnish
- Crushed pistachios
- Rose petals (optional)
Instructions
- Heat the milk mixture: In a medium saucepan, combine the whole milk, heavy cream, and half of the sugar. Heat gently over medium heat until hot but not boiling.
- Whisk egg yolks: In a separate bowl, whisk together the egg yolks, remaining sugar, and salt until pale and smooth to prepare for tempering.
- Temper the eggs: Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks while whisking constantly, then gradually whisk this mixture back into the saucepan to prevent curdling.
- Cook custard: Over medium-low heat, stir constantly with a wooden spoon or spatula until the custard thickens enough to coat the back of the spoon, approximately 6 to 8 minutes. Be careful not to let it boil.
- Strain and flavor: Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl. Stir in rose water, chopped pistachios, and optional green food coloring for a delicate tint.
- Chill the mixture: Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to fully chill and let flavors meld.
- Churn the ice cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until smooth and creamy.
- Freeze to firm up: Transfer the churned ice cream to a freezer-safe container and freeze for a minimum of 2 hours before serving to firm the texture.
- Serve: Scoop the ice cream into bowls or cones and garnish with crushed pistachios and optional fresh rose petals for an elegant presentation.
Notes
- For a richer and nuttier flavor, lightly toast the pistachios before chopping and adding to the custard.
- Rose water is potent; start with 1 teaspoon and adjust according to your taste preference to avoid overpowering the ice cream.
- If you prefer a deeper green color, add more drops of green food coloring gradually.
- Ensure constant stirring while cooking the custard to prevent scrambling the eggs.
- Use fresh ingredients and a cold custard base for the best texture and flavor in your ice cream.
