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.
rose and pista ice cream
full fat milk
you may add more,if you want to avoid the food colour
or 2 tsp. jamsetta (or replace with 1 tbsp. corn flour)
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.