Rose Ice Cream is a decadent ice cream, with a subtle rose flavor and pistachio nuts. Served mainly in India this ice cream offers a easy way to impress visitors and elevate meals.
Full time 24 hours (1 hour prep plus overnight rest)
Serves 8-10 servings
2 quart vanilla ice cream*
1 cup dry roasted pistachios
4 tbsp edible rose syrup
3 tbsp milk
1 tsp saffron
1/2 tsp nutmeg
1/2 tsp cinnamon
8 drops red food coloring
*this can either be homemade or store bought, if using homemade, it must be full set before continuing on. Do not attempt to add rose ingredients ahead into the machine as it will turn the finished taste perfumie.
In a large bowl place ice cream and allow it to sit out at room temperature for 20-30 minutes.
It should soften nicely and be stir-able with a little work. Stir to create a smooth but not melted texture. Set aside.
In a small bowl place milk, cinnamon, nutmeg, and saffron. Microwave 15-20 seconds or until warm but not steaming. If it is steaming allow it to cool for a minute or two.
Add in the food coloring. Stir vigorously to get the mixture as clump free as possible.
Add mixture into the softened ice cream and stir until mixture is even in color and texture.
If using shelled pistachios take a moment to unshell and clean them.
Add pistachios into ice cream, folding gently so they do not sink to the bottom.
Move ice cream into a sealable freezer container.
Seal out excess air and place in freezer for a minimum of 12-18 hours before serving.
Serve in small increments topped with fresh whipped cream and cheers!