Rose Pistachio Ice Cream

I have quite a large bottle of rose water. When you use rosewater you never need much of it so I enjoy coming up with recipes to add a little to. I hadn't made ice cream much this summer so I decided to go for it to round off the cake for our little gathering. This ice cream turned out great with a lovely rose aftertaste.

A coworker told me this is a very Iranian mix of flavors. The Elrod's so cultured ;)

 

I used a Jeni's Ice cream base and then added my choice of flavorings to it-

Rose Pistachio Ice Cream:

2 cups milk
4 tsp cornstarch
1 1/4 cups heavy cream
2/3 cup sugar
2 tbs. light corn syrup
1/4 tsp salt
3 tbs cream cheese; room temperature
1 tbs rose water
1/2 -1 cup toasted pistachios; chopped into bits

1     mix 2 tbs milk with the cornstarch in a small bowl
2     in another medium bowl mix the cream cheese and salt together until well combined
3     in a medium pan mix the milk, cream, sugar, and rose water
4     bring to a boil, boil for 4 mintures, stir frequently
5     remove from heat and mix in the cornstarch mixture
6     put back on heat and bring to a boil for 1 minute, stir frequently
7     pour ice cream base into a medium bowl and cover with plastic wrap, make sure the plastic
       wrap is touching the mixture so that a skin doesn't form
8     put in refrigerator to cool for at least 3 hours, or overnight
9     then prepare ice cream to manufacurer's instructions
10   when it is almost finished dump in the pistachio bits, mix until
       they are well incorporated
11   place in a well-sealed container and store in freezer, best within a week and a half