Pistachio and rosewater ice cream

Name: Pistachio and rosewater ice cream
Yield: 6
Ingredients: 1 ½ cups Whole milk (Main); 1 cup Cream (Main); ¾ cup Sugar; 1 Tbsp Cornflour; 1 Tbsp Rose water, or ½ tsp rosewater flavour (Main); ½ cup Greek yoghurt (Main); 150 g Pistachios, toasted (Main)

for 6 people

Babiche Martens

Angela Casley

Food writer for Viva

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This sublime pistachio ice cream with a hint of rosewater is a favourite of mine. This is an alternative way of making ice cream with no chance of your custard curdling. Serve in small Turkish glasses or in crisp, crunchy cones.

Ingredients

1 ½ cups	Whole milk (Main)
1 cup	Cream (Main)
¾ cup	Sugar
1 Tbsp	Cornflour
1 Tbsp	Rose water, or ½ tsp rosewater flavour (Main)
½ cup	Greek yoghurt (Main)
150 g	Pistachios, toasted (Main)

Directions

Into a medium size pot, pour the milk, cream and sugar. Bring to a simmer.
Combine the cornflour with 1 tablespoon of rosewater, then add to the cream mixture, stirring until slightly thickened. Remove and cool.
Fold through the yoghurt.
If using an icecream maker, pour the mixture in along with the pistachios and churn until frozen. Alternatively, freeze for 2 hours, beat, then refreeze.
Garnish with a few extra pistachios.