📖 Instructions

1. Chill the Ice Cream Maker Bowl: At least 24 hours before you plan to make your ice cream, place the ice cream maker bowl in the freezer. Make sure it's completely frozen solid; give it a shake – you shouldn't hear any liquid sloshing around.
2. Prepare the Pistachios: If your pistachios are raw, toast them lightly in a dry pan over medium heat for about 5-7 minutes, stirring frequently. This enhances their flavor. Let them cool completely, then roughly chop them. Set aside about 1/4 cup for garnish and process the rest into smaller pieces – not quite a powder, but pretty fine.
3. Infuse the Cream: In a medium saucepan, combine the heavy cream, milk, sugar, and a pinch of salt. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Do not boil! You just want it warm enough for the sugar to melt.
4. Add Pistachio Paste: Stir in the finely ground pistachios and pistachio paste (if using). The mixture should turn a lovely light green color. If you don't have pistachio paste, you can add a few drops of green food coloring, but I prefer to keep it natural. Remove from heat.
5. Cool the Mixture: Pour the mixture into a heat-safe bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld together beautifully. This step is very important don't forget it!
6. Churn the Ice Cream: Remove the ice cream maker bowl from the freezer and assemble the ice cream maker according to the manufacturer's instructions. Pour the chilled cream mixture into the bowl and churn for about 20-25 minutes, or until the ice cream has a soft-serve consistency. Be patient; it will get there! Its so fun to watch.
7. Add Rosewater and Chopped Pistachios: In the last minute of churning, drizzle in the rosewater and add the roughly chopped pistachios. The rosewater can be quite potent, so start with a smaller amount and taste as you go. Remember, you can always add more, but you can't take it out! Also add a pinch of salt to enhance the flavor
8. Harden the Ice Cream: Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden. This will improve the texture and prevent it from being too soft. If you’re impatient like me, even an hour will make a difference.
9. Serve and Enjoy: Let the ice cream sit at room temperature for a few minutes before scooping. Garnish with extra chopped pistachios and a sprinkle of edible rose petals (optional). Serve in cones or bowls and enjoy your homemade Pistachio Rosewater Delight Ice Cream! Its so delicious and it will definitely be gone within minutes.