This ice cream is sweet, herbaceous, nutty and beautiful.
This recipe used an ice cream maker although there are many recipes for ice cream to which you can add the botanicals without an ice cream maker.
Yields approximately 1.5 quarts
1 1/4 C Heavy Cream
1/4 C Food Grade Rose Water (Cortas brand is relatively easy to find)
1 1/4 C Whole Milk
1/2 C Sugar
1/8 tsp Salt (omitted if using salted pistachios)
1 TBS pure Vanilla Extract (or a Vanilla Pod sliced lengthwise)
1/4 - 1/3 C Flower Infusion Botanical Tea large flowers roughly chopped
1/3 - 1/2 C Pistachios, roughly chopped (if salted, omit salt) We used roasted and salted.
*Optional* 1 tsp Flower Infusion Vodka, R
*Optional Garnish* Rose petals and additional pistachios
Mix 1 C heavy cream and the sugar into a sauce pan and heat to dissolve sugar. Remove from heat and allow to cool.
Next add rest of the cream, rose water, milk, salt (if using unsalted pistachios), vanilla extract (or sliced vanilla pod). Whisk together and put in refrigerator to cool.
When ready to churn, If you used a vanilla pod, remove the pod from the liquid.
Remove the pre-frozen freezer bowl for your machine and ready on the base with the mixing arm and lid. Start the machine and add the cooled ingredients from the sauce pan.
Five minutes before finishing time, add the pistachios and Flower Infusion. Also add the Flower Infusion vodka if desired.
Garnish with pistachios and / or rose petals.