Infusing the heavy cream with pistachios and walnuts really brings out their flavor in this beguiling ice cream’s eggless base. Any distinctive variety of honey will work here, but lavender honey complements the rose water nicely.
This recipe yields a perfect amount for today’s tabletop ice cream makers. If you’re using an old-fashioned ice cream churn with a large canister, double the recipe.
Make Ahead: The ice cream can be made up to a week in advance, but it’s particularly nice served soft, right out of the ice cream maker.
Yield: Makes 3 cups
- 2 1/2 cups heavy cream
- 1/2 cup rose water
- 1 cup lavender honey
- 1/2 cup roasted, salted shelled pistachios, finely chopped, plus more finely chopped for optional garnish
- 1/2 cup toasted walnuts, finely chopped (see NOTE)
- One 3-inch cinnamon stick
- 2 green cardamom pods, crushed
- 1/8 teaspoon cayenne pepper
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
Combine the cream and rose water in a heavy-bottomed saucepan over medium-high heat; bring to a boil, then remove from the heat. Add 1/2 cup of the honey, the nuts, cinnamon stick, cardamom pods, cayenne pepper and vanilla extract, stirring to combine. Cover, and allow the solids to steep for 2 hours. Strain into a large bowl, pressing on the solids with the side of a rubber spatula to extract as much liquid as possible. Discard the solids. Cover, and refrigerate overnight to form a chilled ice cream base.
To make the ice cream, stir the milk into the chilled base. Churn the ice cream according to the manufacturer’s directions. When the ice cream is done (it will look like soft-serve ice cream), turn off the machine and add the remaining 1/2 cup of honey. Turn on the machine for a few seconds to swirl the honey into the ice cream. (You want to see the streaks of honey; do not overmix.)
Transfer the ice cream to a quart-size, freezer-safe container. It can be served right away, if you like a soft-serve consistency. Otherwise, place plastic wrap directly on the surface of the ice cream to prevent ice crystals from forming, then cover the container and freeze for several hours or overnight.
Remove the ice cream from the freezer 15 minutes before serving. Garnish with toasted pistachios, if desired.
NOTE: To toast nuts, place them in a dry skillet over medium-low heat for about 7 minutes, until they are fragrant and visibly darkened. Cool completely.
From Sourced columnist David Hagedorn.
Tested by David Hagedorn.
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