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.
Author:Laura
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:4 hours
Yield:4-6 servings 1x
Category:Dessert
Method:Churning (Ice Cream Maker)
Cuisine:Italian, Gelato
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.