Recipe: Persian Rose Water Ice Cream

Image: Nielsen-Massey

We LOVE Persian Rose Water Ice Cream, and you can make it yourself!
Here's the Recipe courtesy of Nielsen-Massey.

PERSIAN ROSE WATER ICE CREAM
Ingredients

• 2 1/4 cups heavy cream, divided
• 1 cup whole milk
• 3/4 cup sugar
• 1/2 to 1 tablespoon Nielsen-Massey Rose Water (less or more according to taste)
• 1/4 teaspoon salt
• 1/2 cup coarsely chopped shelled pistachio nuts

Directions
​Pour 1/2 cup cream into a 1-quart container. Seal and place flat into the freezer. Allow to freeze completely.
Mix the remaining 2 cups cream and milk in a medium saucepan. Heat over medium heat to 175 degrees F. Stir in the sugar and continue cooking until the sugar dissolves. Remove from heat and stir in the rose water and salt. Transfer the cream mixture to a storage container with a lid and refrigerate 6 hours to overnight.
Freeze ice cream in ice cream maker according to manufacturer’s instructions. Meanwhile, remove the frozen cream from freezer, chop into pieces; set aside. Once ice cream in the ice cream maker is nearly frozen, add the frozen cream pieces and nuts to the mixture and continue churning until the pieces are evenly distributed. Transfer ice cream to a storage container and let set in the freezer for at least 4 hours before eating.

---