Rose Petal Pistachio Ice Cream Recipes

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ROSE ICE CREAM



Rose Ice Cream image

Go on, indulge yourself with this exotic combination of rose and saffron. Serve this ice cream for dessert to your guests next time you host a party and wow them! Cashews and almonds also go well with this ice cream.

Provided by BigSrisFood

Categories     World Cuisine Recipes     Asian     Indian

Time 2h20m

Yield 8

Number Of Ingredients 6

1 pinch saffron
2 tablespoons warm milk
1 ½ quarts vanilla ice cream, softened
1 ½ tablespoons rose syrup
½ teaspoon ground cardamom
¼ cup chopped pistachio nuts

Steps:

  • Add the saffron to the warm milk and set aside for 15 minutes.
  • Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 26.6 g, Cholesterol 43.6 mg, Fat 12.7 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 6.9 g, Sodium 99.6 mg, Sugar 23.3 g

ROSE PETAL PISTACHIO ICE CREAM



Rose Petal Pistachio Ice Cream image

Creamy sweet rose ice cream with salty roasted pistachios. A match made in heaven!

Provided by sophie

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 5h45m

Yield 6

Number Of Ingredients 9

1 cup fresh unsprayed red rose petals, white base trimmed off
1 cup heavy whipping cream
3 cups half-and-half cream
⅓ cup white sugar
¼ cup coarsely chopped salted pistachio nuts
6 egg yolks
⅓ cup white sugar
1 teaspoon rose water, or to taste
1 drop red food coloring, or as needed

Steps:

  • Rinse the rose petals in cold water, and pat dry. Place 2/3 cup of rose petals in a saucepan with the heavy cream, half-and-half cream, and 1/3 cup of sugar. Place over medium heat, and bring the mixture to a bare simmer, stirring constantly. Remove from heat, and let the cream and rose petals steep for about 30 minutes. If you prefer, strain out the used rose petals. Set the remaining 1/3 cup of uncooked rose petals aside for later.
  • Preheat oven to 350 degrees F (175 degrees C). Spread pistachio nuts out onto a baking sheet, and bake until lightly toasted and fragrant, about 5 minutes. Remove from oven and let cool.
  • Prepare an ice water bath for rapidly chilling the ice cream mix: set a large bowl in the sink, and fill with ice cubes and enough water to let the cubes begin to melt. Place a strainer over a 2-quart bowl and set it in the ice bath. Have the ice water bath and bowl ready while you make the custard.
  • Place the egg yolks and 1/3 cup of sugar in a mixing bowl and whisk the yolks and sugar until thick and pale yellow.
  • Place the saucepan with the rose-scented cream back over medium-low heat, and bring almost to a simmer, stirring constantly. Gradually pour about a cup of the hot rose cream into the egg yolks, whisking constantly. Repeat with the remaining hot cream. Return the mixture to the saucepan and cook, stirring constantly, until the mixture is smooth, thickened, and coats the back of a spoon, about 5 more minutes. When mixture is just thickened, remove it from the heat.
  • Pour the hot custard through the strainer into the chilled bowl in the ice bath.
  • Stir the ice cream mix for about 2 minutes to prevent lumping, and mix in the rose water. Start with 1 teaspoon of the flavoring, and add more to taste, up to 2 or more tablespoons. Stir in food coloring, if desired. Place a sheet of plastic wrap against the surface of the ice cream mix, squeezing out any air pockets. Chill the ice cream mix for at least 2 hours or overnight.
  • Place the chilled ice cream mix into an ice cream freezer, and freeze according to manufacturer's instructions. When the ice cream is soft-frozen, scoop into a lidded container, and stir in the remaining rose petals and the pistachios to combine. Freeze, covered, for several hours to firm up before serving.

Nutrition Facts : Calories 461.8 calories, Carbohydrate 30.5 g, Cholesterol 304 mg, Fat 35.3 g, Fiber 0.5 g, Protein 8.1 g, SaturatedFat 19.7 g, Sodium 94.5 mg, Sugar 22.9 g

ROSE PETAL ICE CREAM



Rose Petal Ice Cream image

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, 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)

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

PISTACHIO ROSE WATER ICE CREAM



Pistachio Rose Water Ice Cream image

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

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

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.

HOMEMADE ROSE PETAL PISTACHIO ICE CREAM



Homemade Rose Petal Pistachio Ice Cream image

from the blog ofhttp://laurasbestrecipes.com/2009/06/homemade-rose-petal-pistachio-ice-cream.html From Tangy Tart Hot & Sweet by Padma Lakshmi

Provided by malinda sargent @GREEKROSE2005

Categories     Ice Cream & Ices

Number Of Ingredients 9

- 2 cups heavy cream
- 2 cups whole milk
- 4 large egg yolks
- ½ cup sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons rose water ( easily found in middle eastern or european stores also available online )
- 5 tablespoons rose petal jam ( available in middle eastern or european speciality and health food stores or online )
- ¼ cup crushed, raw, unsalted pistachios
- 2 tablespoons dried rose petals, without stems or leaves, only petals

Steps:

  • Heat the cream and milk over medium heat for 5 to 8 minutes, until the mixture is just below the boil. In a small bowl beat together the egg yolks, sugar and vanilla until the mixture is smooth. Add about ¼ cup of the hot cream mixture to the yolks stirring vigorously so the eggs won't scramble. Add warmed yolk mixture back to the heated cream, whisking constantly over low heat until the mixture thickens slightly, about 3 to 5 minutes. Stir in the rose water and rose jam. Cool the mixture completely in ice water bath (my prefered method) or in the refrigerator. Pour the cooled custard into your ice cream maker and follow the manufacturer's directions. When finished churning , remove the ice cream and fold in the pistachios and rose petals if using, mixing well to distribute evenly. Freeze ice cream until ready to serve.

ROSE PETAL AND PISTACHIO RASPBERRY CUSTARD



Rose Petal and Pistachio Raspberry Custard image

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

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

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.

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