Rose Pistachio Ice Cream (With Gulkand)

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There is something inherently royal about the combination of fragrant rose and nutty pistachios. This Eggless Rose Pistachio Ice Cream elevates a classic flavor profile by adding gulkand (sweet rose petal jam) for an authentic, chewy texture and a deep floral sweetness.

Using a clever combination of a cooked milk base and whipped cream, this recipe gives you a luxurious, artisanal texture without needing an ice cream machine. It is creamy, perfectly scoopable, and looks stunning when sliced or scooped!

Rose Pistachio Ice Cream (With Gulkand)
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Rose Pistachio Ice Cream (With Gulkand)

Servings

4

servings
Cooking time

40

minutes

Ingredients

  • 1 cup Full Fat Milk

  • 1 tbsp Corn Flour

  • 1/4 cup milk powder

  • 1/2 cup condensed milk

  • 1/4 cup Rose Syrup

  • 2 tbsp Gulkand

  • 1 cup Cream

  • few drop Rose essence

  • 1/2 tsp Cardamom Powder

  • 1/2 cup Pistachio chopped

  • some dried culinary rose petals for garnish

Directions

  • In a small bowl, mix 2 to 3 tablespoons of the cold milk with the corn flour until completely smooth and lump-free. Set aside.
  • Pour the remaining milk into a saucepan add milk powder. and bring it to a gentle simmer over medium heat.
  • Lower the heat. Give your corn flour slurry a quick stir and pour it into the warm milk, stirring continuously to prevent lumps. let it cool. strain if needed.
  • Add rose syrup and condensed milk.
  • Transfer to a bowl, press plastic wrap directly onto the surface (to prevent a skin from forming), and place it in the freezer for 3 hours.
  • In a large, chilled mixing bowl, add your cold heavy whipping cream.
  • Using an electric hand mixer, whip the cream until it reaches soft-to-medium peaks. It should be fluffy but still hold its shape gently.
  • Take your chilled rose custard base out of the freezer.
  • Add the whipped cream directly into the custard base. Use your electric beater to whip everything together until completely smooth, light, and uniform.
  • Fold in the gulkand, rose essence, green cardamom powder,pistachio. Give it one final gentle mix.
  • Grab your freezer-safe container or a loaf pan. Pour the ice cream mixture into the pan.
  • Close the lid tightly (or wrap tightly with foil) and freeze for at least 7 to 8 hours, or overnight, until completely set.
 

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