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Pistachio Ice-Cream with Strawberry and Rosewater Jelly

Serves 4
  • Steps
  • Ingredients


  • Prechill ice cream machine. Preheat oven to 180C.
  • For the Pistachio Ice Cream, place 75g pistachio nuts onto a baking tray and bake until golden about 5-7 minutes. Remove from oven and transfer to a food processor. Add remaining 75g raw pistachio nuts and process until finely crushed.
  • Place crushed pistachios, cream and milk into a medium saucepan and place over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat and set aside to infuse.
  • Meanwhile, place egg, egg yolk and sugar into the bowl of an electric mixer fitted with a whisk attachment. Whisk until thick and pale in colour.
  • Strain the cream mixture into a clean medium saucepan. Slowly add about 1/3 of the strained cream mixture to the egg mixture while whisking. Pour the egg mixture back into the saucepan of remaining cream mixture. Stir over a low heat until mixture reaches 82C, thickens and coats the back of a spoon. Remove from heat and strain into a clean bowl and place over an ice bath to cool.
  • Once cold, place into ice cream machine and churn according to manufacturer’s instructions. Place ice cream in freezer to set until serving.
  • For the Strawberry and Rosewater Jelly, place dried and fresh rose petals into a small saucepan with 150mls water. Place over medium heat and bring to a boil then reduce heat and simmer to infuse for 5 minutes. Remove from heat and set aside.
  • Place sugar and 100mls water in a small saucepan and stir over low heat until sugar dissolves. Remove from heat, add gelatine, strawberry juice, and infused rose water and whisk until combined and gelatine has dissolved. Strain into a lined 15cm x 20cm baking tray and place in fridge to set until serving.
  • For the Honey Crumb, place all ingredients into a food processor and process until mixture resembles coarse breadcrumbs. Spread onto a lined baking tray and bake in oven, stirring halfway through cooking time, until golden in colour, about 7-10 minutes. Remove from oven and set aside to cool until serving.
  • For the Pistachio Praline, place pistachio nuts on a lined baking tray.
  • Place sugar in a small saucepan and set over low heat. Heat sugar until melted and golden in colour then pour over pistachio nuts. Set aside to cool. Break into shards then place into a food processor and process to a coarse crumb. Set aside until serving.
  • To serve, place 2 tablespoons of Honey Crumb on the serving plate and add a scoop of Pistachio Ice Cream.
  • Remove the Strawberry and Rosewater Jelly from the fridge and cut into four rectangles, about 5cm x 15cm, and drape over the ice cream.
  • Sprinkle with Pistachio Praline and scatter with dried and fresh rose petals.

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