Description
This Rosewater Pistachio Delight Gelato is a luxurious and fragrant frozen treat that combines the subtle floral notes of rosewater with the creamy richness of pistachios. It’s an exotic, refreshing dessert perfect for those who love unique, aromatic flavors. The pistachios add a nice crunch, while the rosewater gives it a delicate, fragrant twist. Perfect for a special occasion or a unique summer treat!
Ingredients
Scale
- 1 cup Shelled Pistachios (unsalted, toasted)
- 1 1/2 cups Whole Milk
- 1 1/2 cups Heavy Cream
- 3/4 cup Granulated Sugar
- 1 tsp Rosewater
- 1 tsp Vanilla Extract
- 4 Large Egg Yolks
- Pinch of Salt
- Optional: Chopped Pistachios (for garnish)
Instructions
- Prepare the Pistachio Paste:
- Place the shelled pistachios in a food processor and pulse until finely ground, creating a paste-like consistency. If needed, add a tablespoon of milk to help blend. Set aside.
- Make the Custard Base:
- In a medium saucepan, combine the whole milk, heavy cream, and sugar. Heat over medium heat until the sugar is completely dissolved and the mixture is warm, but not boiling.
- In a separate bowl, whisk the egg yolks with a pinch of salt until smooth.
- Gradually pour a small amount of the warm milk mixture into the egg yolks while whisking constantly to temper the eggs. Slowly add the rest of the milk mixture, whisking constantly.
- Cook the Custard:
- Return the egg mixture to the saucepan over medium heat. Cook, stirring constantly, for 5-7 minutes until the mixture thickens enough to coat the back of a spoon. Be careful not to let it boil.
- Remove the custard from heat and stir in the rosewater, vanilla extract, and pistachio paste. Allow the mixture to cool to room temperature.
- Chill the Mixture:
- Once the custard mixture has cooled, cover and refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the mixture to chill completely.
- Churn the Gelato:
- After the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions, usually for 20-25 minutes.
- Freeze the Gelato:
- Transfer the gelato to an airtight container and freeze for at least 2-3 hours to firm up further.
- Serve:
- Scoop the rosewater pistachio gelato into bowls or cones. Garnish with chopped pistachios for added texture and flavor.
Notes
- If you don’t have an ice cream maker, you can place the chilled mixture into a shallow pan and freeze, stirring every 30 minutes for the first 2 hours to break up ice crystals until the mixture is creamy.
- For a stronger pistachio flavor, you can add more pistachio paste.
- Rosewater can be potent, so start with 1 tsp and adjust to your preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: Italian
Nutrition
- Serving Size: 1 scoop (based on 6 servings)
- Calories: 250
- Sugar: 23g
- Sodium: 30mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg