Description
This fragrant and creamy gelato combines the delicate floral notes of rosewater with the rich crunch of pistachios, creating a luxurious treat perfect for any occasion.
Ingredients
Scale
- 2 cups heavy cream 🥛
- 1 cup whole milk 🥛
- 3/4 cup sugar 🍬
- 1/4 cup honey 🍯
- 1/2 teaspoon salt 🧂
- 1 tablespoon rosewater 🌹
- 1 teaspoon vanilla extract 🍦
- 1/2 cup shelled pistachios, finely chopped 🟢
- Pink food coloring (optional) 🌸
Instructions
-
Heat the Base:
In a medium saucepan, combine the heavy cream, milk, sugar, honey, and salt. Heat over medium heat, stirring until the sugar dissolves. -
Add Flavors:
Remove from heat and stir in the rosewater, vanilla extract, and a few drops of pink food coloring if using. -
Cool and Refrigerate:
Allow the mixture to cool completely, then refrigerate for at least 4 hours or overnight. -
Churn:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. -
Add Pistachios:
In the last few minutes of churning, add the chopped pistachios. -
Freeze and Serve:
Transfer the gelato to a container and freeze for at least 2 hours before serving.
Notes
- If you don’t have an ice cream maker, you can place the mixture in a shallow dish and freeze it, stirring every 30 minutes until it reaches the desired texture.
- The pink food coloring is optional and only for aesthetic purposes.
Nutrition
- Serving Size: 1/6th of the gelato
- Calories: 350kcal
- Sugar: 28g
- Sodium: 50mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg