Cardamom, Rose Petal, and Pistachio-Praline Ice Cream

Name: Cardamom, Rose Petal, and Pistachio-Praline Ice Cream
Cuisine: French
Ingredients: Pinch of salt; ¾ cup granulated sugar; 2 cups heavy cream; 12 large egg yolks; ½ cup fresh unsprayed rose petals of your choice; ½ cup granulated sugar; 1½ teaspoons pure vanilla extract; 1 tablespoon ground cardamom; ⅔ cup peeled pistachios; 1 teaspoon unsalted butter to grease the jelly-roll pan; ¼ cup water; 2 drops fresh lemon juice; 1 teaspoon unsalted butter to grease the jelly-roll pan; 3 ounces 61%-cocoa bittersweet chocolate; 2 cups milk of your choice

Preparation info

FFR—
12
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

With this lovely ice cream serve some really nice lace cookies of your choice. I offer this recipe with a big thank you to my friend and student Karl Weller, otherwise known as “Wyoming Karl,” for pouring chocolate over my white pistachio pralines.

Ingredients

2 cups milk of your choice
2 cups heavy cream
12 large egg

Europe
France
Mediterranean
Ice cream
Vegetarian
Gluten-free

Method

In a saucepan, scald the milk and cream together. In a sauteuse pan, mix the egg yolks, salt, and sugar together, then gradually blend the hot liquid mixture into the egg yolks and thicken on high heat according to the instructions. Whisk to cool, then strain into a bowl, add the vanilla and cardamom, mix well, and chill overnight in the refrigerator.