Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Rosewater and Pistachio Ice-cream

by Nadia Sawalha from Stuffed Vine Leaves Saved My Life

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.

From the book

Introduction

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.

Read more Read less

Ingredients

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)

Method

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.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.

There are no comments yet

Be the first to leave a review

More Nadia Sawalha recipes


View all

Pretend Paella

by Nadia Sawalha, Kaye Adams from Disaster Chef

Pea and Bacon Soup

by Nadia Sawalha, Kaye Adams from Disaster Chef

Lemon Gin & Tonic Cake

by Nadia Sawalha, Kaye Adams from Disaster Chef

More Nadia Sawalha recipes


View all

Pretend Paella

by Nadia Sawalha, Kaye Adams from Disaster Chef

Pea and Bacon Soup

by Nadia Sawalha, Kaye Adams from Disaster Chef

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week