Description
This Rosewater Pistachio Delight Gelato is a luxurious, creamy dessert that combines the delicate floral notes of rosewater with the rich, nutty flavor of pistachios. Perfect for summer evenings or as an elegant treat to impress your guests.
Ingredients
Units
Scale
- 1 cup pistachios (unsalted, shelled)
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 tablespoons rosewater
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Toast the pistachios lightly in a pan over medium heat for 3-5 minutes until fragrant. Allow them to cool before finely chopping them.
- In a medium saucepan, combine the heavy cream, whole milk, sugar, and honey. Heat over medium heat, stirring occasionally, until the sugar dissolves completely and the mixture is hot but not boiling.
- Add the rosewater and vanilla extract, then stir in the toasted pistachios. Let the mixture simmer for another 2-3 minutes.
- Remove from heat and let it cool to room temperature, then refrigerate for 3-4 hours or until chilled.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- After churning, transfer the gelato to a container and freeze for at least 2 hours to firm up before serving.
Notes
- For a creamier texture, allow the gelato to churn for a little longer.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow container and stir every 30 minutes to break up ice crystals until it reaches gelato consistency.
Nutrition
- Serving Size: 1 scoop
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg