The first day I got my Kitchen Aid ice-cream maker attachment, I was planning on making an ice cream dessert for a dinner party the next evening. I knew I wanted to make something unusual, so went on the hunt for an exotic recipe. Ever since I was a small girl, my favorite flavor of the frozen stuff has always been pistachio, so when I stumbled across an article in LA weekly on ice-cream week and saw this slightly complicated recipe for pistachio-rosewater ice-cream, I knew I had to try it. Please don’t be daunted by all the steps – as long as you have an ice-cream maker of some sorts and a bit of patience, I promise the results are startlingly good and worth the fiddling. Added bonus – as I was half-way through making this dish and tasting the custard boiling up, it occurred to me that the taste was very familiar, but not in the way I expected. Because the recipe uses predominantly evaporated milk, the delicate flavor and slightly denser texture is more akin to Indian kulfi than gelato or ice-cream as most people know it. Well, anytime I can recreate a bit of the far east in my kitchen is good news for all and if you’re not yet convinced, try the below. It’s divine.
Note: Make sure to use rosewater for cooking, and if you can’t find it in your local supermarket or speciality store, it’s usually available to ship from Amazon for under $10. You only need a couple of drops so as long as you store it properly, the bottle will last a long time.
Total time: 2 hours
Yields: Approx 1 1/2 Pints.
- 1 cup unsalted, shelled pistachios
- 2 cups evaporated milk
- 3/4 cup sugar
- 1 teaspoon vanilla extract (the real stuff please!)
- 5 egg yolks
- 1 cup heavy cream
- 2 1/2 teaspoons rosewater
Crush the pistachios in a mortar & pestle or chop in a food processor.
Combine the milk, sugar and vanilla in a medium heavy-bottomed saucepan; add the pistachios and bring to a light boil.
Allow to simmer for 15-20 mins, then remove from the heat.
In a separate bowl, whisk the egg yolks and slowly mix in approx a cup of the hot milk pistachio liquid to temper the eggs.
Now add the egg-yolk mixture to the saucepan, whisking constantly as you pour it in.
Cook the custard mixture over a low heat, stirring constantly until the custard clings to the back of a spoon and your finger can run a path through it without it running. (At this stage i find it important to have a little taste… to ensure, you know, it’s definitely delicious).
Meanwhile, set a bowl large enough to hold all the custard over an ice bath. (What’s an ice-bath I hear you cry – basically, lots of ice and water in a bowl, with another bowl on top of it, allowing ingredients to cool down very quickly…)
Now, remove the custard from the heat and immediately strain into the bowl set over the ice bath. Thoroughly chill the custard, placing a piece of plastic wrap over the top when it’s cooled slightly to avoid a skin forming.
When the mixture has completely cooled, mix in the heavy cream and rosewater and prepare according to your ice cream maker’s instructions.
This is indulgent enough to enjoy on its own, without any accoutrements. (You can thank me later
TIP!! Don’t discard the milk cooked pistachios, they are stunningly rich, chewy and sweet. You can add them to the ice-cream when it’s in the maker, or add them to your yoghurt in the morning. Goodness that just keeps giving.
(Recipe first published in 2009 by Felicia Friesema in www.Laweekly.com )