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rose pista ice cream
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4.67 from 3 votes

Rose and Pista ice cream

Rose & Pista ice cream is a great way to keep cool in hot summer.Classic flavors to beat the heat.
Prep Time8 hrs
Cook Time1 hr
Course: Desserts
Cuisine: Mediterranean
Keyword: rose and pista ice cream
Servings: 4
Author: Gaurav


  • pan
  • Grinder
  • whisk
  • Sieve


  • 3 cups full fat milk
  • 2 tablespoon rose water
  • 1 tbsp. corn flour
  • ¾ cup sugar
  • 50 gm pistachio nuts you may add more,if you want to avoid the food colour
  • 1 teaspoon pectin powder or 2 tsp. jamsetta (or replace with 1 tbsp. corn flour)
  • 200 ml thickened cream any cream that can be whipped


  • Heat a pan,toast the pistachios and keep it aside to cool.
  • Powder the pistachio and keep it aside.
  • On a heavy bottom pan,start boiling the milk,once boiled,let it simmer on low heat.
  • Keep aside ¼th cup of the boiled milk,allow it to cool and add corn flour to it.
  • Once the milk is reduced to 2 cups(500ml), add the corn flour-milk mixture to it.
  • Let it boil and turn off the heat.
  • Now ,add the rose water,pectin powder and powdered pistachios.
  • Allow it to cool overnight in a refrigerator.
  • Whip the cream until it starts forming soft peaks (do not over whip).
  • Add the whipped cream to the above mixture and freeze it for 4-6 hours.
  • For best results,move it to refrigerator from freezer 30 mins before serving.Scoop once set.


If you do not have jamsetta/pectin, use an additional 1 tbsp. of cornflour powder.