🍨 Rose and Pistachio Ice Cream

A delicate, floral, and creamy treat with a nutty crunch.

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📌 Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• 1 cup granulated sugar

• 1 tbsp rose water 🌹

• ½ tsp vanilla extract

• ½ cup crushed pistachios (plus extra for garnish)

• ¼ cup dried edible rose petals (for garnish)

• ½ cup chopped fresh rose petals (optional, for extra floral flavor)

• ¼ cup sweetened condensed milk (optional, for a creamier texture)

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🧁 Instructions

1. Prepare the Ice Cream Base

• In a large bowl, whisk together the heavy cream, whole milk, and sugar until sugar dissolves.

• Add rose water and vanilla extract; stir to combine.

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2. Add the Pistachios

• Fold in the crushed pistachios evenly throughout the base.

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3. Freeze the Ice Cream

• With an ice cream maker:
  Pour the mixture in and churn for 20–30 minutes, or follow the machine’s instructions.

• Without an ice cream maker:
  Pour into a shallow dish. Freeze for 4–6 hours, stirring every 30 minutes during the first 2 hours.

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4. Add the Rose Petals

• Once it reaches soft-serve consistency, fold in the dried and fresh rose petals (if using).

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5. Final Freeze

• Transfer to an airtight container and freeze for another 2–3 hours until fully set.

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6. Serve and Garnish

• Scoop into bowls or cones.

• Garnish with extra pistachios and dried rose petals for elegance.

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💡 Tips

• Adjust rose water to taste — add more for a stronger floral note.

• No ice cream maker? A blender or food processor helps combine before freezing.

• Add condensed milk if you prefer a richer, silkier texture.