Simple pistachio and rosewater ice-cream
Leave the rosewater out of the ice-cream mix if it isn't to your taste. You could also try mixing the nuts up by making it half pistachio and half ground almonds.
Ingredients
6 egg yolks
175g castor sugar
600ml single cream
3 tbsp rosewater
150g ground pistachios
Method
CREAM THE EGG YOLKS and sugar together in a mixer until smooth, thick and pale. Transfer to a large stainless-steel bowl.
POUR THE CREAM into a small saucepan and bring to the boil over a medium heat. Gradually pour the hot cream over the egg mixture, beating continually.
PLACE THE BOWL over a pot of simmering water (making sure the base of the bowl does not touch the water) and stir with a wooden spoon until the mixture thickens to a custard.
ADD THE ROSE WATER and fold through the pistachios. Allow the mixture to cool, then pour it into a serving bowl, cover with cling film and freeze overnight.
SERVE straight from the bowl.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.
