Rose Petal Pistachio Ice Cream Recipes

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PISTACHIO ROSE WATER ICE CREAM

This ice cream pairs delicate, yet exotic flavors for a dessert that will transport you to far-off places.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 quarts

Number Of Ingredients 8



Pistachio Rose Water Ice Cream image

Steps:

  • Spray a 9 by 4 1/2 by 2 3/4-inch loaf pan with cooking spray. Line with plastic wrap, overlapping edges; set aside. Coarsely chop 2 cups pistachio nuts; combine with milk in a medium saucepan. Bring to a gentle boil. Remove from heat, and steep for 1 hour.
  • Combine egg yolks and sugar in bowl of electric mixer. Using whip attachment, beat at medium-high speed until very thick and pale yellow, 2 to 3 minutes. Meanwhile, strain milk; discard nuts. Bring milk back to a simmer.
  • Whisk half of the hot milk into the sugar mixture, and return to saucepan. Cook over medium-low heat, stirring, until thick enough to coat a wooden spoon, 8 to 10 minutes.
  • Remove from heat. Stir in cream; pass through a fine strainer. Pour into a medium bowl; chill over ice bath. Stir in rose water.
  • Pour half of mixture into an ice-cream maker, and freeze according to manufacturer's instructions. Before removing ice cream, add 1/2 cup whole pistachio nuts, churning until incorporated, about 30 seconds. Spoon ice cream into prepared pan, and transfer to freezer. Freeze remaining mixture in ice-cream maker, adding remaining pistachio nuts at end. Remove pan from freezer; add second layer of ice cream. Cover with overlapping plastic wrap; freeze.
  • To serve, invert loaf pan onto serving plate. Cover bottom and sides of pan with cold wet towel; rub for about 1 minute. Pull plastic wrap down; ice cream will slide from pan. Remove plastic wrap, slice, and serve.

3 cups raw pistachio nuts, shelled
4 cups milk
10 large egg yolks
1 1/2 cups sugar
2 cups heavy cream
2 teaspoons rose water
Vegetable-oil cooking spray
Ice water for bath

ROSE PETAL ICE CREAM

I was hooked after one bite of this very exotic dessert. The first time I ever tried it, it was after some prompting from my friend to just "try it!" Well I did and after a while would haunt this ice cream shop in New Hope Pennsylvania, because that was the only other place I could find it (although thiers was not quite as good) I finally found a recipe after a google search. Thank you to the Border Grill, in Pasadena for publishing this recipe on the NBC4 website! (cooking time is approximate freezing time)

Provided by CHRISSYG

Categories     Frozen Desserts

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 7



Rose Petal Ice Cream image

Steps:

  • Wash the rose petals in cold water and pat dry. In a heavy, non-reactive saucepan, place petals of 2 roses, milk, cream, and ½ cup of the sugar. Place over medium heat and heat to just under boiling. Let steep about a half hour to infuse.
  • Combine the egg yolks and the remaining ½ cup of sugar in a mixing bowl. Whisk until thick and pale yellow. Bring the rose/cream mixture back to a near boil and whisk ¼ of the warm mixture into the egg and sugar mixture. Then pour all of the egg mixture into the rose milk and place over low heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
  • Strain into a bowl and chill on ice. Pour into the ice cream maker and freeze according to the manufacturer's instructions. Transfer finished ice cream into bowl and add the torn petals from the remaining rose. Fold into ice cream and pack into freezing container.

Nutrition Facts : Calories 670.2, Fat 56.2, SaturatedFat 33.9, Cholesterol 381.9, Sodium 70.1, Carbohydrate 38.7, Sugar 33.5, Protein 5.9

rose petal, from 3 fragrant organic roses
1/2 cup milk
3 1/2 cups heavy cream
1 cup granulated sugar
6 egg yolks
1/4 cup rose water (available at Middle eastern stores)
3 drops red food coloring (optional)

ROSE PETAL AND PISTACHIO RASPBERRY CUSTARD

Eddy was inspired by his Afghan mother-in-law's recipe for _firni_, traditionally a special-occasion milk pudding with pistachios and cardamom. The subtle rose flavors blend well in this only slightly sweet simple custard with green, red, and white colors. It can be made a day ahead and served at room temperature or slightly chilled.

Provided by Tama Matsuoka Wong

Yield Serves 6

Number Of Ingredients 8



Rose Petal and Pistachio Raspberry Custard image

Steps:

  • 1. In a large heavy saucepan, bring the milk almost to a boil, then remove from the heat. Remove 1/2 cup of the milk and set aside. Gently mix the rose petals into the warmed milk in the pan and let infuse for 15 to 20 minutes. Strain the milk through cheesecloth or a fine strainer, discarding the petals.
  • 2. Pour the infused milk back into the saucepan, add the sugar and vanilla, and bring to a simmer over medium heat.
  • 3. Whisk the cornstarch into the reserved 1/2 cup milk until there are no lumps. Add the cornstarch mixture to the pan and simmer over low heat, stirring gently with a rubber spatula, for 7 to 10 minutes, or until it is thickened and coats the spatula. Remove from the heat and let cool.
  • 4. Eddy loves the subtle taste of the wild roses in this dish but if you prefer a stronger rose flavor, add the rosewater. Gently fold in the raspberries. Ladle into separate dessert dishes and sprinkle the top with ground pistachios. Cool in the refrigerator. Serve chilled or at room temperature.

1 quart whole milk
4 ounces (5 cups) wild rose petals, plus more for decoration (from 2 grocery bagfuls of flower-laden branches)
1/4 cup sugar
1 teaspoon pure vanilla extract
1/2 cup cornstarch
1 teaspoon rosewater, or to taste (optional)
1 pint fresh raspberries
2 tablespoons coarsely ground unsalted pistachios

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