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


  1. OH MY GOODNESS! I am salivating!

  2. I was thinking the same thing about Iranian flavor. One of my coworkers brought in some baclava from Iran and it was Rosewater and Pistachio. it was an interesting mix of flavors so I'm sure it is good as ice cream.