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Rose Ice Cream

Creamy Rose Ice Cream with Pistachios for a Dreamy Chill

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Indulge in this Creamy Rose Ice Cream, a delightful gluten-free and egg-free dessert combining floral freshness with crunchy pistachios.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 50 minutes
Servings: 4 cups
Course: Dessert
Cuisine: International
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Whole Milk You can use 2% milk for a lighter option.
  • 3/4 cup Sugar Feel free to adjust based on your taste preference.
  • 2 tablespoons Corn Starch Arrowroot powder is a good substitute.
  • 1/4 teaspoon Salt Consider using sea salt for depth.
  • 1 tablespoon Rose Water Adjust amount to taste.
  • 1 cup Heavy Cream Coconut cream makes a great dairy-free alternative.
  • 1 teaspoon Vanilla Extract Optional ingredient.
For Coloring
  • 1/2 cup Chopped Beets Natural color source.
  • Pink Food Coloring Easier to use option.
For the Toppings
  • 1/2 cup Chopped Pistachios Consider toasting them for extra flavor.
  • 1/2 cup Candied Nuts Almonds, walnuts, or macadamia nuts.
  • 2 tablespoons Maple Syrup Use less if using walnuts.
  • 1/2 teaspoon Ground Cardamom Optional spice.
  • 1/2 teaspoon Cinnamon Optional spice.
  • Waffle Cookies For garnish.
  • Rose Petals For garnish.

Equipment

  • ice cream maker
  • saucepan
  • Mixing Bowl
  • fine-mesh sieve

Method
 

Preparation Steps
  1. Prepare the corn starch mixture by dissolving it in ½ cup of whole milk.
  2. Heat the remaining milk and sugar over medium heat until the sugar dissolves and the mixture starts to bubble.
  3. Whisk in the corn starch mixture gradually and simmer until thickened.
  4. Transfer the custard to a bowl in an ice bath to cool, then refrigerate for at least an hour.
  5. Blend chopped beets with water, strain to extract juice, and combine with the cooled custard.
  6. Mix in the heavy cream, salt, and vanilla extract, then adjust rose water to taste.
  7. Refrigerate the mixture for several hours or overnight.
  8. Churn the mixture in an ice cream maker according to the instructions.
  9. Freeze in an airtight container for at least 4 hours before serving.
  10. Serve in bowls or cones and garnish with toppings.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 50mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 0.5mg

Notes

Experiment with spices or nut substitutions for personal touches. Store ice cream with parchment paper to avoid ice crystals.

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