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.
Servings: 4
Equipment
- pan
- Grinder
- whisk
- Sieve
Ingredients
- 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
Instructions
- 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.
Notes
If you do not have jamsetta/pectin, use an additional 1 tbsp. of cornflour powder.