Moroccan · Desserts

Pistachio & Rosewater Ice Cream

Inspired by the fragrant almond and pistachio pastries of Fes patisseries, this churned ice cream folds ground pistachios and a touch of rosewater into a rich custard base, finished with a scatter of chopped nuts for crunch.

Prep: 20 min
Cook: 10 min
Total: 30 min
Serves: 6
Level: Medium

Ingredients

500 ml whole milk
200 ml double cream
5 egg yolks
120 g sugar
100 g pistachios, finely ground, plus more chopped to finish
2 tsp rosewater

Method

1

Warm the milk

Heat the milk and cream together with the ground pistachios until steaming but not boiling, then let it infuse off the heat for 15 minutes.
2

Make the custard

Whisk the egg yolks with the sugar until pale, then gradually whisk in the warm pistachio milk.
3

Cook the custard

Return the mixture to the pan and cook gently, stirring constantly, until it thickens enough to coat the back of a spoon — do not let it boil or it will curdle.
4

Strain and cool

Strain through a fine sieve to remove any solids, stir in the rosewater, and chill thoroughly, ideally overnight.
5

Churn

Churn in an ice cream maker according to its instructions until thick and scoopable.
6

Freeze and serve

Transfer to a container and freeze until firm, then serve scattered with chopped pistachios.

Chef's tips

Cook the custard low and slow, stirring constantly — rushing this step risks scrambling the eggs.
Chill the custard base thoroughly before churning; a cold base churns to a smoother, creamier ice cream.
Add rosewater cautiously and taste as you go — it is potent and can quickly taste soapy if overdone.

Frequently asked questions

Can I make this without an ice cream maker?

Yes, pour the chilled custard into a shallow container and freeze, whisking vigorously every 30–45 minutes for the first few hours to break up ice crystals.

Is rosewater essential?

It gives the characteristic floral note associated with Moroccan pastries; orange-blossom water can be used instead for a different but equally traditional flavour.