Rosewater and Pistachio Ice-cream

An exotic ice cream recipe which marries pistachio with rosewater. The indulgent ice cream is coloured with a hint of pink and decorated with rose petals.

Stuffed Vine Leaves Saved My Life


I made this exotic ice-cream for the MasterChef final and both the judges literally swooned (in fact Gregg said he wanted to live next door to me!). When I’m feeling really, really naughty, I serve it with baklava, but to try to lessen my evil deed I make the baklava very, very small.

Serves 4-6


150ml (5fl. oz) full-fat milk
150ml (5fl. oz) double cream
55g (2oz) shelled ground pistachio nuts
½ tsp very finely ground cardamom seeds (I use a pestle and mortar)
2 egg yolks
85g (3oz) caster sugar
2 tbsp rosewater
a drop red food colouring to give a rosy glow (optional, but it does look so pretty with it)
rose petals to decorate (optional)


Pour the milk, cream, nuts and cardamom into a saucepan. Bring to the boil, then put to one side. In a mixing bowl beat the egg yolks and sugar until they’re pale, then beat in the boiled cream and milk. Now put it all back into the saucepan and stir constantly over a really low heat, until it’s the consistency of custard, but do not allow it to boil — trust me, there will be a disaster! Now add the rosewater and food colouring, put it all into your ice-cream-maker and churn till thick and creamy. If you don’t have an ice-cream-maker, put the mixture in a plastic container in the freezer, stirring every now and again to break up the ice crystals. Scatter some rose petals on the top to serve.

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