No-Churn Ingredients
Ice Cream Maker Ingredients
No-Churn Directions
Pour ½ cup heavy cream into a 1-quart sealable plastic bag. Seal the bag and place flat into the freezer until frozen completely.
In a large bowl, stir together the sweetened condensed milk, rose water, vanilla extract and salt.
In the bowl of a stand mixer fitted with the whisk attachment or with a handheld mixer, whip the heavy whipping cream on medium speed until stiff peaks form.
Gently fold in 1/3 of the whipped cream into the sweetened condensed milk mixture. Fold in the remaining whipped cream until no streaks remain.
Transfer the mixture to a 9×5-inch bread loaf or 8×8-inch baking dish.
Remove the frozen bag of cream from the freezer, cut the bag open and chop the cream into small pieces
Sprinkle the pistachios and frozen cream on top of the cream mixture and gently swirl.
Cover with a piece of parchment paper pressed into the top and freeze for several hours until firm (about 6-12 hours).
Ice-Cream Maker Directions
Pour ½ cup heavy cream into a 1-quart sealable plastic bag. Seal the bag and place flat into the freezer until frozen completely.
Meanwhile, mix the remaining 2 cups of cream and milk in a medium saucepan. Heat over medium heat to 175°F. Stir in the sugar and cook until it dissolves.
Remove from heat and stir in rose water, vanilla extract and salt. Transfer the cream mixture to a storage container with a lid and refrigerate 6 hours to overnight.
Freeze ice cream in an ice cream maker according to manufacturer’s instructions.
Meanwhile, remove the frozen bag of cream from freezer, cut the bag open and chop into small pieces and set aside.
Once ice cream in the ice cream maker is nearly frozen, add the frozen cream pieces and pistachio to the mixture and continue churning until the pieces are evenly distributed.
Transfer ice cream to a storage container and freeze for at least 4 hours before eating.
No-Churn Ingredients
Ice Cream Maker Ingredients
No-Churn Direction
Pour ½ cup (236 grams) of heavy cream into a 1-quart sealable plastic bag. Seal the bag and place flat into the freezer until frozen completely.
In a large bowl, stir together the sweetened condensed milk, rose water, vanilla extract and salt.
In the bowl of a stand mixer fitted with the whisk attachment or with a handheld mixer, whip the heavy whipping cream on medium speed until stiff peaks form.
Gently fold in 1/3 of the whipped cream into the sweetened condensed milk mixture. Fold in the remaining whipped cream until no streaks remain.
Transfer the mixture to a 23×13-cm bread loaf or 20×20-cm baking dish.
Remove the frozen bag of cream from the freezer, cut the bag open and chop the cream into small pieces.
Sprinkle the pistachios and frozen cream on top of the cream mixture and gently swirl.
Cover with a piece of parchment paper pressed into the top and freeze for several hours until firm (about 6-12 hours).
Ice-Cream Maker Directions
Pour 120 ml heavy cream into a 1-litre sealable plastic bag. Seal the bag and place flat into the freezer until frozen completely.
Meanwhile, mix the remaining 470 ml cream and milk in a medium saucepan. Heat over medium heat to 80°C. Stir in the sugar and cook until it dissolves.
Remove from heat and stir in rose water, vanilla extract and salt. Transfer the cream mixture to a storage container with a lid and refrigerate 6 hours to overnight.
Freeze ice cream in an ice cream maker according to manufacturer’s instructions.
Meanwhile, remove the frozen bag of cream from freezer, cut the bag open and chop into small pieces and set aside.
Once ice cream in the ice cream maker is nearly frozen, add the frozen cream pieces and pistachio to the mixture and continue churning until the pieces are evenly distributed.
Transfer ice cream to a storage container and freeze for at least 4 hours before eating.
Rose Water
Pure Vanilla Extract
