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Rosewater Pistachio Delight Gelato

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A creamy gelato blending nutty pistachios with delicate rosewater, offering a delightful and fragrant dessert experience.

Ingredients

Scale
  • 1 cup shelled pistachios
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/4 cup honey
  • 1 tsp rosewater
  • 4 large egg yolks
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Start your culinary journey by toasting the shelled pistachios in a dry skillet over medium heat for 2-3 minutes.
  2. Allow them to cool briefly before pulsing them in a food processor until you achieve a fine, sandy texture.
  3. In a saucepan, combine whole milk, heavy cream, granulated sugar, and honey over medium heat, stirring occasionally.
  4. Wait for the mixture to approach a gentle simmer, stirring to dissolve the sugar.
  5. In a separate bowl, whisk the egg yolks until smooth; gradually pour in a little hot milk mixture while whisking.
  6. Slowly return the egg mixture to the saucepan and stir continuously as it cooks over low heat until thickened, about 5-7 minutes.
  7. Remove from heat and stir in rosewater, vanilla extract, ground pistachios, and a pinch of salt.
  8. Let the mixture cool to room temperature, then refrigerate for at least four hours or overnight.
  9. Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
  10. Transfer the gelato to an airtight container and freeze for at least two hours before serving.

Notes

For deeper flavors, let the mixture rest overnight in the fridge.

Nutrition

Find it online: https://yummyfirst.com/rosewater-pistachio-delight-gelato/