Pistachio and Rose Water Ice Cream
No ice cream machine needed. This easy no-churn version tastes like something from an Iranian ice cream shop.
Desserts · Prep 20 min · Serves 6 · Easy · By Tina · Published
Ingredients
- 500 ml heavy cream, cold
- 400 g condensed milk, 1 can
- 100 g pistachios, unsalted, shelled
- 1 tsp rose water, start with 0.5 tsp
- 1 tsp vanilla extract
- 1 pinch salt
- 1 tbsp dried rose petals, optional garnish
I am obsessed with Persian ice cream — bastani. It has this floral, nutty thing going on that regular ice cream just cannot touch. This is my simplified version that you can make without an ice cream machine.
The base is just whipped cream folded into condensed milk. It sounds too simple to work, but condensed milk prevents ice crystals (the sugar acts as an antifreeze) and whipped cream gives you the airy texture. Add ground pistachios for nuttiness and a careful drop of rose water for that signature Persian floral note.
The key word with rose water is CAREFUL. Too much and it tastes like soap. A little and it tastes like magic.
Pro Tips
- Start with half a teaspoon of rose water, taste, and add more. You can always add, never subtract.
- Use unsalted, shelled pistachios. Toast them lightly before grinding.
- Grind half the pistachios fine (for flavor) and leave half roughly chopped (for crunch).
- Freeze for at least 6 hours. Overnight is better.
Serving
Scoop into bowls, top with extra crushed pistachios and dried rose petals if you have them. A drizzle of honey and a wafer on the side.
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