Description
A creamy, elegant gelato infused with rosewater and crunchy pistachios—an unforgettable summer dessert with Middle Eastern flair.
Ingredients
Scale
Gelato Base
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 5 egg yolks (large)
- 2 tsp rosewater (culinary grade)
- 1/2 tsp vanilla extract
- 1 pinch salt
Mix-Ins
- 1/2 cup roasted pistachios (chopped)
Instructions
- Heat milk and cream in a saucepan until steaming but not boiling.
- In a bowl, whisk egg yolks and sugar until pale and thick.
- Slowly temper the yolks by pouring in the hot milk mixture while whisking.
- Return to saucepan and cook over low heat until mixture coats the back of a spoon.
- Strain the custard and stir in rosewater, vanilla, and salt. Cool, then chill completely.
- Churn in ice cream maker per manufacturer’s instructions. Add pistachios in final minutes.
- Freeze for 2–4 hours before scooping. Let sit at room temp 5–10 minutes before serving.
Notes
You can add chopped Turkish Delight or a swirl of pomegranate molasses for a decadent twist. For a no-churn version, substitute the custard with whipped cream and condensed milk.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Middle Eastern
Nutrition
- Calories: 220
- Sugar: 15
- Sodium: 35
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 1
- Protein: 4
- Cholesterol: 120