Rose Ice Cream With Pistachio Dusting

Need I say more? Simple, pretty, and delicious. Rose water-infused ice cream with a baked pistachio “dust” makes for the most satisfying combination.

Whether your guilty pleasure is the gratifying crunch of pistachio dust or the perfumed elegance of rose-infused ice cream, reward yourself with this perfect creation that makes summer all the sweeter. Allow this delicate dessert to take centre stage at a bridal shower or serve as the showstopper at your next dinner party. It is pretty and sweet, all wrapped up together in one dish.

Ingredients

Rose Water Ice Cream

3 cups heavy cream

3 egg yolks

1 cup caster sugar

1 tablespoon rosewater

Beet juice for colouring

Pistachio Dust

¼ cup shelled pistachios

¼ cup spelt flour (or substitute your favourite)

1 tablespoon butter

1 tablespoon honey

1 teaspoon maple syrup

¼ teaspoon salt

Directions

Rose Water Ice Cream

1. Add the egg yolks and sugar to a small saucepan. Whisk together over medium-low heat for 5 minutes, until thick.

2. Remove from heat and allow to sit for 10 minutes, whisking often.

3. Slowly add small amounts of cream to the egg mixture and whisk briskly until all the cream has been added. Whisk or beat with a hand mixer for 10 minutes until it becomes thick once again.

4. At this stage it is optional to add beet juice for colouring; simply grate a small portion of a beet and squeeze out a few drops into the mixture. Add until you are happy with the colour.

5. Pour the mixture into a loaf tin that has been lined with baking paper.

6. Place in the freezer for at least 8 hours, or overnight.

7. Optional: add rose petals to the mixture before freezing.

Pistachio Dust

1. Preheat oven to 350 °F.

2. Place pistachios in a food processor and pulse a few times to break them up. Be careful to not overdo it so much that they become a butter.

3. Add pistachios to a bowl and cut the rest of the ingredients in together with a fork so it becomes a crumble.

4. Spread the crumbled mixture on a baking sheet and bake 5-7 minutes.

Sprinkle the dust on a plate and add a scoop of rose water ice cream. Enjoy!