Homemade Rose Petal Pistachio Ice Cream

June 11, 2009.   5 Comments.   Categories Chef David Lawrence, Contributing Chefs, Desserts, Ice Cream, Mother's Day.  


Homemade Rose Petal Pistachio Ice Cream

Chef David Lawrence is a Facebook friend and lately he’s killing me with his recipe posts!  His new blog… www.forkingdelicious.blogspot.com is a combination of stunning food photos, humorous writing and interesting culinary creations.  He has been gracious to allow me to re-post many of his recipes.  So many are wonderfully inventive and decadent that I find myself asking him constantly if I can add them to this collection.  This one will be haunting me all day and it’s only morning…. thanks Dave!

David has a self-professed obsession with making ice cream.  Check out his cheesecake ice cream on the blog… While searching for more exotic ingredients, he found this one in a wonderful book by  Padma Lakshmi.

From Tangy Tart Hot & Sweet

by Padma Lakshmi


Makes about 1 quart


  • 2 cups heavy cream
  • 2 cups whole milk
  • 4 large egg yolks
  • ½ cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons rose water*
  • 5 tablespoons rose petal jam*
  • ¼ cup crushed, raw, unsalted pistachios
  • 2 tablespoons dried rose petals, without stems or leaves, just petals


Heat the cream and milk over medium heat for 5 to 8 minutes, until the mixture is just below the boil. In a small bowl beat together the egg yolks, sugar and vanilla until the mixture is smooth. Add about ¼ cup of the hot cream mixture to the yolks stirring vigorously so the eggs won’t scramble. Add warmed yolk mixture back to the heated cream, whisking constantly over low heat until the mixture thickens slightly, about 3 to 5 minutes. Stir in the rose water and rose jam. Cool the mixture completely in ice water bath (my prefered method) or in the refrigerator.

Pour the cooled custard into your ice cream maker and follow the manufacturer’s directions. When finished churning , remove the ice cream and fold in the pistachios and rose petals if using, mixing well to distribute evenly. Freeze ice cream until ready to serve.

 Click on the ingredients with links to find them on Amazon


  1. That looks simply delicious and I love Padma!

  2. It’s a wonderful book Liz – you’ll love it!

  3. Oh my! What a fabulous combination of colors, textures and flavors. Rosewater ‘fills the head with floral delights’. Now to order the entire cookbook! Wow! TY!

  4. awesomeness! I did a rose ice cream last summer I think..this looks amazing. would go great with my red velvet cake

  5. Oh, that sounds so fantastic and is such a beautiful color. I love cooking with rosewater! It would be perfect topped with my Rose and Apple Granola! Thanks.

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