Description
Indulge in a creamy and fragrant bowl of Rosewater Pistachio Delight Gelato, combining the delicate aroma of rosewater with the rich flavor of pistachios.
Ingredients
Scale
- 1 cup shelled pistachios
- 1 ½ cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ¼ cup honey
- 1 teaspoon rosewater
- 4 large egg yolks
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Begin by toasting the shelled pistachios in a dry skillet over medium heat for 2 to 3 minutes.
- Transfer the toasted pistachios to a food processor and pulse until finely ground.
- Combine the whole milk, heavy cream, granulated sugar, and honey in a medium saucepan over medium heat.
- Whisk the 4 egg yolks in a separate bowl until smooth.
- Gradually introduce a little of the hot milk mixture into the egg yolks while whisking continuously.
- Pour the egg mixture back into the saucepan, stirring constantly, and reduce heat to low.
- Cook the mixture until it thickens and coats the back of a spoon, about 5 to 7 minutes.
- Stir in the rosewater, vanilla extract, and ground pistachios, then let cool to room temperature.
- Refrigerate the mixture for at least 4 hours or overnight to deepen flavors.
- Churn in an ice cream maker according to the manufacturer’s instructions.
- Freeze the gelato in a container for at least 2 hours until set.
Notes
Ensure the milk mixture does not boil and avoid skipping the chilling period for best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 24g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 180mg