Rose And Pistachio Ice Cream Food

PISTACHIO ROSE WATER ICE CREAM

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.

BASTANI (PERSIAN ROSE WATER, SAFFRON AND PISTACHIO ICE CREAM)

Steps:

• In a medium thick-bottomed bot, slowly heat the milk to boiling while stirring. Add the vanilla extract and saffron. Continue to cook on low heat, stirring occasionally while doing the next step.
• Beat the egg yolks with the sugar until smooth and foamy. Very carefully and slowly, pour the egg/sugar mixture into the milk. Make sure to stir it rapidly with a fork or use a whisk while pouring (or you will end up with scrambled eggs in the ice cream!).
• Continue heating the mixture on low heat while stirring constantly with a wooden spoon until thickened (it should be foamy and coat the spoon).
• Pour the custard mixture into a bowl, and refrigerate until well chilled.
• Once cold, stir in the cream, rose water or extract, and chopped pistachios.
• Churn in an ice cream maker until finished (or, stick in the freezer and vigorously stir every 30 minutes or so to break up the ice crystals, until it is homogenous and frozen).

PISTACHIO & ROSE WATER KULFI

Steps:

• Pulse the pistachios and sugar in a mixer until fine - be careful not to overmix or the pistachios will become oily. Mix the cornflour with 1 tbsp of the whole milk to make a smooth paste.
• Pour the remaining milk and the evaporated milk into a saucepan and bring to the boil. Add the pistachio powder, rose water and cornflour paste, and simmer for 5 mins until the mixture has thickened and coats the back of a spoon (it will continue to thicken as it cools).
• Pour into a bowl and cover the surface with cling film so a skin doesn't form. Leave to cool, then chill in the fridge until cold before churning in your ice cream machine following the manufacturer's instructions. If you don't have an ice cream machine, transfer to a freezer- proof container, pop in the freezer for 4 hrs or until frozen and stir every hour to break up any ice crystals.
• Take out of the freezer 20 mins before slicing or scooping to serve. Sprinkle with crushed pistachios and scatter over the cherries or berries.