Rose Petal Pistachio Ice Cream Food

ROSE PETAL, MARSHMALLOW, MANGO AND PISTACHIO ICE CREAM

Steps:

• Pour the milk and heavy cream into a medium-sized saucepan; set it over medium-low heat. Once hot, add the rose petals, marshmallows and mangos, cooking for about 10-15 minutes until the marshmallows have dissolved, stirring occasionally, but don't let mixture come to a boil. Remove the saucepan from the heat.
• In a large mixing bowl, whisk the egg yolks until they become thick and spongy.
• Slowly stir 1/3 of the milk/cream mixture into the egg yolk, whisking, until thoroughly combined. Pour the egg mixture back into the saucepan with the remaining milk/cream mixture.
• Set the saucepan over low to low-medium heat, stirring frequently with a whisk or spoon until the mixture thickens, about 15 minutes. Remove the saucepan from the heat. Once it cools, refrigerate.
• Once chilled, process in an ice cream maker following the manufacturer's instructions, and add the toasted pistachios 5 to 10 minutes before the ice cream is ready. Alternatively, freeze the entire mix.

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.

ROSE PETAL PISTACHIO ICE CREAM

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.

CARDAMOM PISTACHIO ICE CREAM WITH ROSE MARZIPAN SWIRL.

Steps:

• The night before you plan to make this, place the mixing bowl of your ice cream maker in the freezer.
• The next day:
• In a large bowl, mix egg yolks, 1/3 cup granulated sugar, and 5 ½ ounces pistachio paste with an electric mixer until smooth.
• In a sauce pan over medium heat, combine milk, heavy whipping cream, remaining 1/3 cup sugar, ground cardamom and vanilla bean, and pinch of sea salt. Stir continually as it heats, until the sugar dissolves and steam rises. Do not boil.
• Remove from heat and add a ½ cup at a time to the pistachio paste egg mixture, beating until completely incorporated after each addition. When you've added at least half the pistachio paste egg mixture and it's warm to the touch, add back into the milk and cream mixture.
• Return to medium-low heat and stir continuously until the mixture thickens to coat the back of a spoon. If you notice clumps form, use a silicone spatula to scrape the bottom of the pan and then stir with a whisk.
• Once mixture has thickened, transfer to a bowl, cover with plastic wrap, and cool in an ice bath or the refrigerator, at least three hours or overnight.
• When completely cool, whisk in 1 tablespoon chlorophyll if desired, and add to ice cream maker and process according to machine instructions.
• While ice cream is churning, combine ingredients for rose pistachio marzipan swirl in a small sauce pan. Melt over low heat, whisking to combine ingredients.and remove clumps. When smooth and melty, remove from heat and place in a small bowl to cool to room temperature. Refrigerate if need be.
• Once ice cream is finished churning, layer half the ice cream in the bottom of a freezer-safe loaf pan or other quart-sized container. Drizzle half the cooled rose pistachio marzipan over the top of the ice cream and use a knife or chopstick to draw long lines into the ice cream, creating a swirl. Sprinkle a teaspoon or two of dried rose petals in and swirl again. Add the remaining ice cream, and top with the remaining rose pistachio marzipan swirl. Sprinkle with more rose petals, and swirl again. Add a finishing touch of rose petals, and place in freezer to freeze at least 6 hours or overnight.

ROSE PETAL ICE CREAM

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.

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).

ROSE AND PISTACHIO ICE CREAM

Steps:

• Put the pistachios in a large frying pan and toast them very lightly for a couple of minutes. Leave the pistachios to cool, then grind them as finely as possible in a food processor. Put the pistachios in a saucepan with the milk and 40g of the sugar and heat until the sugar has dissolved. Allow the milk to come almost to boiling point, then remove the pan from the heat, cover, and leave to infuse. Leave the mixture for at least an hour for a decent flavour, or overnight if you can. Strain the milk and pistachio mixture thoroughly, then reheat, again to just below boiling point. Put the egg yolks in a bowl with the remaining sugar and whisk until the mixture is light and mousse-like. Pour the infused milk over the egg yolks, stirring to combine, then pour everything back into the saucepan. Stir over a very low heat until the mixture is the consistency of a fairly thin custard. If you are worried about the mixture curdling, you can pour the mixture into a bowl and place it over a pan of simmering water, then stir. Remove the custard from the heat and leave it to cool down. Chill thoroughly, then pour in the double cream. Mix to combine then gradually add the rose water, tasting as you go. Churn the mixture in an ice cream maker, then put it in the freezer for a couple of hours before serving. If you don't have an ice cream maker, freeze the mixture in a plastic box and whisk at regular intervals to get air into it. Continue until it is too hard to work. Serve garnished with candied rose petals and chopped pistachios.

THE HIRSHON PERSIAN SAFFRON, ROSE AND PISTACHIO ICE CREAM - بستنی سنتی‎

Steps:

• Lay a medium-sized zip-bag or freezer bag in a flat dish and pour 100ml of the cream into it. Close the top and spread the cream to a thickness of about one and half millimetres. Put in the freezer.
• In a medium thick-bottomed bot, slowly heat the milk to boiling while stirring. Add the vanilla extract, salep, pistachio paste and saffron. Continue to cook on very low heat for 30-40 minutes, stirring occasionally while doing the next step. It will reach a pudding consistency as it is cooked. Let it cool.
• 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!).
• Let it cool.
• Transfer it to a bowl and put in the freezer - let it sit there for 30 minutes.
• Take it out and whisk constantly with a fork for 2-3 minutes. Scrape the ice cyristals you see around the top of the container. Put it back into the freezer.
• Repeat this 4-5 times in every 30 minutes. You will see how it stretches when whisking. If you whisk it letting it stretch, it's better.
• Take the frozen layer of cream out of the freezer and cut the bag open. Chop the frozen cream with a knife into penny-size pieces.
• After the final whisking, stir in the cream, rose water or extract, and chopped pistachios.
• Transfer the mixture in an airtight container and freeze for 5 hours.
• Garnish as indicated.
• To make sugar-coated fresh rose petals:
• Pick a rose bloom that has just opened and you are 100% certain has never been sprayed with pesticides. DO NOT USE STORE-BOUGHT ROSES!
• Pull the petals apart and rinse under cold water. Spread on kitchen paper to dry. Meanwhile make a heavy syrup with ½ cup of sugar and ½ cup of water. Boil until the syrup is thick and lightly coats the back of a spoon. Remove from heat and add one tablespoon rosewater. Mix well.
• Use chopsticks to drop the rose petals in the syrup and coat them well on both sides. Then dredge the petals one by one in fine sugar. Put the petals on a mesh sieve to air dry for as long as a day. Use to decorate the ice cream.

DONDURMA: TURKISH ICE CREAM WITH PISTACHIO & ROSE (NO CHURN)

Steps:

• In a bowl, combine the ground mastic with the sugar, vanilla and Salep (or alternative). N.B. If using vanilla extract, add this to the milk otherwise your mixture will clump together.
• Heat your milk in a pot over a medium heat and add in the sugar mixture, stirring until there are no lumps left and the mixture begins to resemble thick pudding. Then, lower the heat and cook for another 30 mins, stirring continuously so the mixture doesn't catch on the bottom of the pot..
• Transfer the mixture to a plastic tub, let it cool for a couple of hours and then move it to the freezer. 30 mins later, remove the tub and whisk the mixture with a fork for a couple of mins. Repeat this process 4 times, or until you notice the mixture starts to get stretchy, then return to the freezer for at least 5 hours (or ideally overnight) to harden.
• To serve: Take the ice cream out of the freezer, let it sit for about 10 mins, and scoop out into small bowls. Sprinkle (as desired) with crushed pistachios, rose petals and rose syrup. Enjoy!

PISTACHIO ROSE "NO CHURN" ICE CREAM

Steps:

• Beat the cream until stiff peaks form.
• Add in all ingredients, except pistachios. Beat for another 30-45 seconds until thick.
• Fold in pistachios.
• Pour mixture in a 9 x 5 inch loaf pan. Cover and place in the freezer, overnight.
• Top with additional pistachios & rose petals, and serve.

HOMEMADE ROSE PETAL PISTACHIO ICE CREAM

Steps:

• 1. 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.