Turkish · Dessert
Rose Water Ice Cream
A pale, fragrant no-churn ice cream built on whipped cream folded with condensed milk, lifted with rose water and cardamom, and finished with a scatter of chopped pistachio - a Turkish take on the rose-and-nut dessert tradition without a churn machine in sight.
$1
15 minsPrep
0 minsCook
375 minsTotal
EasyLevel
Nutrition per serving
364Calories
4.8gProtein
29.2gFat
21gCarbs
19.8gSugar
0.6gFiber
65mgSodium
81mgChol
16.9gSat Fat
229mgPotassium
142mgCalcium
0.3mgIron
0.3mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Turkish Raki
local
Turkish Coffee
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Chill a mixing bowl and the heavy cream in the freezer for 10 minutes before starting.
2
Whip the 100g heavy cream with a hand mixer to soft peaks, about 2-3 minutes - the cream should hold a gentle, floppy peak, not a stiff one.
3
In a separate bowl, stir together the condensed milk, whole milk, ground cardamom, and 1 teaspoon rose water (to taste) until fully combined.
4
Gently fold the condensed milk mixture into the whipped cream in three additions, using a spatula in a cut-and-fold motion to keep as much air in as possible.
5
Pour the mixture into a small freezer-safe tub (about 500ml), smooth the top, and scatter the chopped pistachios over the surface, pressing lightly so they sit just under the top layer.
6
Cover with a lid or cling film pressed directly onto the surface and freeze for at least 6 hours, ideally overnight, until firm.
7
Scoop into chilled bowls and serve, about 2 scoops per portion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 100g100g Heavy Cream, chilled, whipped to soft peaks
- 65g65g Condensed Milk
- 20g20g Whole Milk
- 10g10g Pistachio, finely chopped, 1
- 0.5g0.5g Cardamom, ground
