Life by Chocolate

Chocolate, white, milk, dark, in all its forms forms life. Chocolate truffles, caramels, and other confections are at the core of enjoyment. This is life by chocolate because death by chocolate is the wrong attitude.

Saturday, May 2, 2009

Rose Water, Saffron Pistachio Ice Cream

I just love rose water ice cream and I love pistachio ice cream and, well, everyone loves my banana saffron ice cream and their equivalent caramels. So, what better combination than rose water, saffron pistachio ice cream.

To my saffron ice cream base I add, before I put it into the machine, 1/8 cup of rose water and 3 cups of chopped pistachio. I use the Cuisinart to do a very course chop on the pistachios.

Saffron Ice cream base

1 qt heavy cream
1 qt 1/2 and 1/2
1 1/2 cup sugar (normally I use only 1 cup but felt that this should be a little sweeter.)
1 table spoon saffron
2 table spoons vanilla paste (normally in my ice cream I only use 1 bean equiv. This is 2 bean equiv.)
10 egg yolks

1/8 cup rose water
3 cups chopped, toasted but unsalted pistachios. (Do not use salted. I use raw pistachio and then lightly toast at 300 degrees for 15-20 minutes.)

Combine the heavy cream, 1/2 and 1/2, sugar, saffron and vanilla into a heavy sauce pan and bring to a boil. Take off the heat. Let steep at least 5 minutes, 10 is better. In this recipe, I use the vanilla paste, 2 T, which is the same as 2 beans. You can use 2 beans or you can use 2 t of vanilla extract. If you use the extract, put it in after you make the custard.

Reheat the mixture and after tempering the egg yolks, add into the base in a thin stream. Stir until either 170-180F or until the custard allows you to put a clean line through it on the wooden spoon. I use a spoon not a whisk. You do not want to put air into the ice cream. Stir all the time.

Strain into a bowl or a metal measuring cup. I strain because I don't want to have saffron threads in my ice cream, just the taste. If you have not done the custard properly, straining will also take out any scrambled eggs. If you don't want to, don't strain, you'll have threads in your ice cream which may not be a bad thing.

Put the ice cream into an ice bath. Now, if you have a great ice cream machine like mine, it takes hot ice cream and churns until done, put in the rose water now and make your ice cream. If you don't have a great ice cream machine and the ice cream has to be cold, then wait till the ice cream is cold from the bath, put in the rose water and then churn. Add pistachio as you churn. I add the pistachio almost immediately. I let it churn for about 30 seconds before I add the chopped pistachios.

It's that simple. I made 3 batches, two with pistachio and one without, that is a saffron rose water ice cream sans nuts. Yummy. Now you can make this at home and pretend you are attending an art workshop or a fiber art workshop at the Greenville Arms.

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Blogger REC(ession)IPES said...

This sounds amazing! Can't wait to try making it later this summer.

May 6, 2009 at 8:42 AM  
Blogger Mark by Chocolate said...

Great. Tell me how you do. I'm interested to see how you like it. And don't forget to strain.

May 6, 2009 at 10:22 AM  
Anonymous s. stockwell said...

We are curious about this? We saw it on Twitter. That is a huge amount of rose water? what kind are you using? With the saffron and pistachios this must be an exotic taste. we are going to give this one a try. We have Moroccan rose-water that is very strong? we will add it carefully. best, s

May 6, 2009 at 12:24 PM  
Blogger Mark by Chocolate said...

It isn't that much rose water but if you wish, you can cut the rose water down, it'll be a different recipe.

You may find the Moroccan rose water to be stronger than the one I am using. Is it actually rose water or is it essence or oil? If it is essence or oil, you probably only need drops.

The rose water I have is fairly strong but with the freezing, it doesn't over power the ice cream. Remember, freezing cuts down on flavor.


May 6, 2009 at 10:31 PM  
Blogger Mark by Chocolate said...

I made a couple of typographical changes to the recipe. Some people think I put in too much saffron when I made my ice creams or caramels. I do not. However, if you feel you have a very strong saffron, then by all means, adjust.

Also, wrt the rose water, if you feel you have a very strong rose water, do adjust. When you make this ice cream, you should get a very strong saffron and rose water flavor backed up by pistachio. If this is not a wow ice cream, then you've missed the boat.

Enjoy and good luck. This ice cream with a financier on the side is one of the favorite desserts at the Hudson River Valley Art Workshops and the Greenville Arms. And remember, without the pistachio, it just isn't the same.

May 6, 2009 at 10:43 PM  
Blogger Mark by Chocolate said...

Finally, I got my rose water from and it comes from Lebanon.

May 6, 2009 at 10:49 PM  
Anonymous Tenina said...

You are just plain naughty Mark, and you know I love ice-cream AND chocolate AND pistachios, what more is there in life???
What is your ice cream machine BTW?


May 16, 2009 at 11:02 PM  
Blogger Mark by Chocolate said...

My machine is a Lello by Muso. It's only 1 1/2 qt. Very nice with a refrigeration unit built in.

To feed your chocolate habit, check out the brownie pie recipe. It's a later post so it's up. And also check out the Occhi di Rana. Very nice. No fat. Made, believe this or not, with Cool Whip. The Orange Blossom Water disguises the metalic taste of Cool Whip.

Good to hear from you and glad to see you on Twitter. Thanks for the comment. You'll love this ice cream. Try it out. You'll have a blast.

May 17, 2009 at 12:04 AM  

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