Ingredients

• 200g/7oz pistachios
• 600ml/20fl oz milk
• 75g/2½oz caster sugar
• 6 free-range egg yolks
• 300ml/10fl oz double cream
• 1–3 tsp rose water
• candied rose petals
• to serve

Directions

• Lightly toast the pistachios in a large frying pan over a medium heat for 1–2 minutes. Leave to cool
• then grind them as finely as possible.
• Put the milk in a saucepan and heat. Add and 40g/1½oz sugar and heat until it has dissolved. Stir in the ground pistachios and allow the milk to come almost to the boil. Remove from the heat
• cover
• and leave to infuse for at least an hour
• or overnight in the fridge if you can.
• Strain the milk and pistachio mixture thoroughly
• then reheat again to just below boiling point.
• Put the egg yolks and remaining sugar in a bowl and whisk until light and mousse-like. Pour the infused milk over the yolks
• stirring
• then pour back into the saucepan. Stir on a very low heat until you have a fairly thin custard. If you are worried about the mixture curdling
• you can set it in a bowl over simmering water instead.
• Remove the custard from the heat and leave to cool. Cover and chill thoroughly
• then pour in the cream. Mix
• then gradually add the rose water
• tasting as you go.
• Churn in an ice cream maker
• then freeze
• covered
• for 2 hours. If you don’t have an ice cream maker
• freeze the ice cream mixture
• whisking regularly
• until it is too hard to work. Serve with the candied rose petals.