Ingredients
Spices
- 8 green cardamom pods (seeds only), about ½ teaspoon
Dairy and Sweeteners
- 1 ½ cups heavy cream
- 1 ¼ cups condensed milk
Flavors and Garnishes
- 2 ½ tablespoons rose water
- ¼ cup roasted pistachios (plus extra for serving)
- 1 tablespoon edible dried rose petals
Instructions
- Grind Cardamom: Grind the green cardamom seeds in a pestle and mortar until they form a fine powder, enhancing their aromatic flavor for the ice cream.
- Whip Cream Mixture: In a stand mixer bowl with the whisk attachment, combine the heavy cream, condensed milk, rose water, and ground cardamom. Whisk the mixture until stiff peaks form, creating a light and airy base.
- Fold in Pistachios: Gently fold in 3 tablespoons of crushed roasted pistachios into the whipped cream mixture to evenly distribute the nutty texture.
- Prepare for Freezing: Transfer the ice cream mixture into a freezer-safe container. Scatter the remaining roasted pistachios and edible dried rose petals on top for added texture and visual appeal.
- Freeze: Place the container in the freezer for 6 to 8 hours or preferably overnight to allow the ice cream to set fully.
- Serve: Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly. Scoop into individual bowls and garnish with additional pistachios and rose petals if desired.
Notes
- This recipe requires no ice cream maker, simplifying preparation without sacrificing flavor or texture.
- Use high-quality rose water for the best fragrance and taste.
- Ensure the pistachios are roasted to enhance their flavor and crunch.
- For a smoother texture, finely crush pistachios before folding into the mixture.
- Letting the ice cream soften slightly before scooping ensures easier serving and creamier texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Middle Eastern
- Diet: Vegetarian
