Pistachio Rose Ice Cream

Pistachio Rose Ice Cream. It really doesn’t get any better than this. This year for Eid I decided to take one of my all time favorite desserts, Kulfi, and give it my own twist. Kulfi is a very popular Southeast Asian dessert. It is essentially a frozen cream dessert with beautiful flavors of cardamom, pistachio, and saffron, mixed in with sugary rich cream. 

Unlike normal ice cream, Kulfi is not churned, so it’s quite thin and has a frozen–rather than–smooth texture. Also, Kulfi is usually made in this ice lolly like molds and served right out of the mold. However, to make it my way, I made a beautiful cardamom pistachio ice cream and topped it off with some gorgeous pistachio rose water caramel sauce.  

kulfi moulds
Sailu’s Food Kulfi

I think my favorite part about this ice cream is the pistachio rose caramel sauce. It is absolutely to die for and cuts through all the creaminess of the ice cream. I decided to put less sugar in my ice cream and substitute that into the caramel. This way some of my less sweet-tooth friends could enjoy to their liking. 

As this is a Pistachio filled ice cream, it is best to use pistachios that are strong in flavor and fragrance. Although pistachios can be found in most local grocery stores, they tend to be expensive and not so fragrant. Therefore it’s best to buy your pistachios from a Persian or Indian food market, which is usually cheaper and imported from the best places. 

Whether a treat for a hot day or for dessert following a lavish feast, this creamy goodness is good for any occasion. I hope you will play around with the flavors and Make It Your Way.

1 cup whole milk (3.5% MF)
1 cup cream (33% MF)
1 whole egg
2 egg yolks
1/3 cup cane sugar
2 tbsp butter
3-4 cardamom pods crushed
1 cup roughly chopped pistachios

Pistachio Caramel Sauce
1 cup granulated/cane sugar
1/2 cup of roughly chopped pistachios
2 tsp rose water
3 tbsps of butter
1/4 cup of cream

In a medium sized pot, add whole milk, cream, sugar, pistachios and cardamom and heat over medium heat. Keep stirring occasionally to avoid milk from sticking or forming a milk skin on top. Heat for 5-7 minutes till you notice little bubbles forming on the edge of the pan.

Once completed, take it off heat and set aside. In a separate bowl, whisk egg and egg yolks. At this point we have to temper the eggs, so gradually whisk in a quarter cup of cream mixture into the eggs. Now pour all of the egg mixtures into the milk/cream base (I did it 1/2 cup at a time), whisking throughout, and place back on low heat. Add in butter and gently whisk over low heat for 5 minutes.

Once the cream mixture is all well incorporated, using a fine sieve, pour mixture into a bowl and place it in the fridge/refrigerator. Once your cream goes down to 40 degrees Fahrenheit (around 4.5 degrees Celsius), pour your mixture into an ice cream churner and let it churn for 30 minutes. 

At this point, your ice-cream should be a nice soft-serve texture. Take out your plastic churner, fold in your ice cream from the corners and place your ice-cream bowl into the freezer. Let it sit for another 30 minutes till it reaches a nice ice cream texture.

Now it’s time to make the caramel. In a saucepan, heat up the sugar to medium heat and without whisking or touching the sugar, let it melt completely. Once your sugar is completely melted, while it is still white or transparent, add in your chopped pistachios. If you need to, you can swirl the pan but please don’t touch the sugar because it can crystallize easily. Crystalizing will seize the sugar molecules and your caramel won’t work. 

Once your sugar starts to show some color, you want to keep a close eye on your caramel because the transition between light yellow to golden happens in seconds. Depending on your stove this process could take 7-10 minutes. Once your sugar is melted through and reached that beautiful golden brown color, grab a whisk and whisk in the butter gently. Be careful, because the mixture of sugar and butter will bubble up a little. Once thoroughly mixed, add in the cream and mix till well incorporated. Finally, add the rose water and serve on top of chilled ice cream. 

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