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Persian Rose Water Ice Cream

Persian Rose Water Ice Cream

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Serves: 12
Prep Time: 20 minutes plus cooling
Makes: 1.5-quart2-litre

2 1/4 cups530 ml heavy cream, divided
1 cup240 ml whole milk
3/4 cup150 g sugar
1/2 to 1 tablespoon Nielsen-Massey Rose Water (less or more according to taste)
1/4 teaspoon salt
1/2 cup50 g coarsely chopped shelled pistachio nuts

Pour 1/2 cup120 ml cream into a 1-quart1-litre sealable plastic bag. Seal the bag and place flat into the freezer. Allow to freeze completely.

Mix the remaining 2 cups470 ml cream and milk in a medium saucepan. Heat over medium heat to 175 degrees F80 degrees C. Stir in the sugar and continue cooking until the sugar dissolves. Remove from heat and stir in the rose water and salt. Transfer the cream mixture to a storage container with a lid and refrigerate 6 hours to overnight.

Freeze ice cream in ice cream maker according to manufacturer’s instructions. Meanwhile, remove the frozen bag of cream from freezer, cut the bag open and chop into pieces; set aside. Once ice cream in the ice cream maker is nearly frozen, add the frozen cream pieces and nuts to the mixture and continue churning until the pieces are evenly distributed. Transfer ice cream to a storage container and let set in the freezer for at least 4 hours before eating.




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