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Talk about late to the party.  I  am about three months into discovering that instead of wasting hundreds of dollars and many cubic feet of cabinet space buying cookbooks that I have never read and would use maybe once, I could simply check them out from the library for free. Evaluate if I would be a repeat customer and buy or not buy on an informed basis.

A book that I would have not chosen to buy before reading, but will now was My Bombay Kitchen: Traditional and Modern Parsi Home Cooking by Niloufer Ichaporia King. The book explores the cuisine of a group who live in India whose families immigrated from Iran in the 10th century.  Two of the major dessert flavors in the book are pistachio and rosewater. Traveling in Italy, I have had pistachio gelato way more than I care to admit, but in nearly every dish that I have had rosewater, the dish tasted like the perfume of an old lady.

This ice cream did not taste like perfume. The rosewater aided in enhancing the sweet qualities of the pistachio and was not a major flavor component of the ice cream. Even still, the flavors were exotic, but not outside the comfort range.

Rosewater and Pistachios

Pistachio Rosewater Ice Cream

  • 1 cup pistachios (unsalted)
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 4 egg yolks
  • 1 tablespoon rosewater

Step one: Finely chop pistachios in food processor.

Step two: Mix the milk, sugar, pistachios, and vanilla in a saucepan. Bring to a boil and simmer for 15 minutes. Remove from the heat and let steep for 45 minutes.

Step three: Heat milk mixture. Whisk egg yolks and temper with 1/2 cup of the heated mixture and stir into the mixture until it coats the back of a spoon.

Step four: Pour through a strainer into the heavy cream and chill overnight.

Step five: Churn per the instructions on your ice cream maker.

Pistachio Rosewater Ice Cream Base

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