Rose, Cardamom and Pistachio flavoured Ice cream

Pistachio-rose-cardamom-ice-cream Rose is such a commonly used ingredient in Indian cooking. Rose water, dried petals and even powders all part of Indian sweet as well as savoury dishes. They lend a floral essences and a fresh flavour.

From rice puddings, biryanis, curries and kebabs, rose water makes a surprising addition. Also used sparingly in Indian spice blends; dried rose petals make a brilliant addition. Visually rose petals look stunning when used in baking, desserts & cakes.

I might have become hugely obsessed with my recipe for Rose and cardamom flavoured ice cream! And having sunshine, warm weather and alfresco eating makes it ideal to rustle up this really easy ice cream recipe. Or rather just an excuse as in my case!

I don’t have an ice cream machine so for that creamy texture, the combination of cream and condensed milk ensures a lovely creamy consistency. The basic recipe can also be used if you would like to make Kulfi/ Indian ice cream. Make sure to swap it for evaporated milk as you would be looking for a more dense and solid consistency.

The spice pantry has lots more information where you can find out about the ingredients!

Method

  1. Crush the green cardamom (seeds only) in mortar and pestle and grind the seeds to a fine powder. In a bowl whisk the double cream with the green cardamom powder and rose water until soft peaks.

    IMG_5667

  2. Now lightly fold in the condensed milk, dried rose petals and most of the crushed pistachios with the whipped cream. Fill in an airtight container and freeze for 6-8 hours or preferably overnight.

    Pistachio, rose & cardamom ice cream (2)

  3. Scoop out the ice cream, top with remaining crushed pistachio and serve.

  • Reena Bhatia

    Hi Maunika,

    What is double cream?? Can v use tetra pack cream or whipping cream??

    Thanks

    • maunika

      Whipping cream or heavy cream is great too! Hope you enjoy it:)

  • Reena

    Hi Maunika,

    I tried this recipe and kept it in an airtight container, ice crystals were formed and it wasn’t smooth as it looks in this recipe picture.

    Could you tel me what could have went wrong:(

    Thanks

    • maunika

      Hi Reena, Its key to use double cream for this recipe along with condensed milk for that creamy smooth texture. Also freezer temperatures can vary. This is a no churn ice cream so a few ice crystals wont ruin the taste. Make sure to take it out of the freezer 10-15 minutes before your ready to serve so its gives way while scooping out x

  • http://pan2pen.com Jinal

    Will definitely try this recipe in my new ice cream maker 🙂 These are my favorite flavors. I make shortbread cookies with cardamom, pistachios and rose. Perfect summer ice cream.

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  • mm

    How many servings does this recipe make?

    • Maunika Gowardhan

      Between 3-4 persons. Hope you enjoy it!

  • Neerali

    Hi Maunika,

    Love your recipes, very easy to follow and the results are amazing!
    I made this ice cream for Diwali, it’s really yummy but I’m worried that some people might find it too heavy/creamy. Is there any way I could make it lighter? Maybe using single cream? Or half normal milk and half condensed milk? I’m not a very good cook so I don’t know if the latter is possible, but thought I would ask.

    • Maunika Gowardhan

      Single cream would work as an alternative although it wont result in a very creamy texture. Hope you enjoy it and Happy Diwali!

@cookinacurry

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