Greetings food adventurers!  Today we visit the beautiful realm of Faerun for a fancy romantic treat.  Our favorite wizard Gale spends quite a bit of time in camp practicing spells, and he is not above using ice spells for delicious treats if it makes something impressive.  His current favorite is pistachio rose ice cream, and it is absolutely wonderful!  This is creamy, rich, and memorable, and of course well balanced in flavors. Gale is quite a perfectionist after all.

We hike just outside the city of Baldur’s Gate to a cozy forest clearing with a small waterfall.  Birds chirp softly in the trees and a small stream gurgles nearby.  Early summer flowers are in bloom everywhere, taking advantage of the warm sunny day.  A large carpet is set out on the grass for seating and a low table in the center holds glasses of ice cream.  You’d almost swear there was magic involved in the weather too…

If you have an ice cream maker, you don’t even need a wizard in your adventuring party to enjoy this frozen treat at home.  (This recipe is made in a 1.5-quart Cuisinart ice cream machine)

Inspired by Baldur’s Gate 3 and adapted from Arabic Zeal.

Pistachio Rose Ice Cream

Creamy ice cream with plenty of pistachios and scented with rosewater, perfect for fancy and luxurious summer escapades with wizards.

5 from 1 vote

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Course Dessert

Cuisine Baldur’s Gate 3

Servings 0

Equipment

• 1.5 qt Cuisinart ice cream maker

Ingredients

  

1x2x3x

• ¾ cup pistachios unsalted preferred
• 3 Tbsp cream cheese SOFTENED
• ½ tsp table salt omit if using salted pistachios
• 1 Tbsp cornstarch
• 2 cups + 4 Tbsp whole milk DIVIDED
• 1 cup heavy cream
• ⅔ cup granulated sugar
• 2 Tbsp light corn syrup
• ⅛ to ¼ tsp rosewater *see note
• ¼ cup mini-marshmallows cut into quarters (optional)

Instructions

 

• Make sure the freezer’s ice cream base is in the freezer for at least 24 hours so it is ready.
• Preheat the oven to 350°F. Spread the pistachios on a baking sheet and toast in the oven for 4-5 minutes until fragrant, turning once. Don’t over-toast or the pistachios will lose their green hue. (alternately, toast in a frying pan on the stovetop)
• Remove from oven. Set aside 1/4 cup of pistachios for later. Put the remaining 1/2 cup toasted pistachios into a food processor and pulverize until pistachios form a coarse paste. Add a few drops of water if necessary.
• Transfer pistachio paste to medium bowl and mix with cream cheese and salt until smooth.
• In tiny bowl, mix cornstarch with 2 Tablespoons milk until smooth. Set aside.
• Prepare a large bowl of ice cubes and water to use later for cooling the ice cream.
• In a medium saucepan, combine remaining 2 cups and 2 Tablespoons milk with the cream, sugar and corn syrup. Bring to a rolling boil over medium to medium-high heat.
• Boil for 4 minutes. (Note that milk will quickly foam up high if it’s too hot, so use a high-sided pan than can handle this and do not leave the stove unattended. Be ready to lift the pot off the heat quickly and have a place to put it down!)
• Reduce heat to low. Slowly mix in the cornstarch/milk mixture.
• Bring back to boil and cook, stirring constantly until slightly thickened, 3 to 5 minutes. Remove from heat.
• Gradually whisk the hot milk mixture into the pistachio paste. Whisk until well blended.
• Pour into a clean glass pitcher or large Ziploc bag and submerge (seal Ziplock first) into the ice bath. Let stand, adding more ice if necessary, until cold, about 30 minutes.
• Transfer ice cream liquid to refrigerator and chill completely, for about 6 hours or overnight.
• Coarsely chop the remaining 1/4 cup toasted pistachios.
• Prepare a storage container with airtight lid, which can be pre-chilled in the freezer.
• Turn on the ice cream machine and gradually pour the ice cream mix into the base through the top of the machine. Add the rosewater to the machine after it has been churning for 15 minutes. Leave to spin until thick and creamy, about 18-25 minutes total.
• Working quickly, pack half the ice cream into the prepared storage container. Sprinkle the remaining chopped pistachios over it in a layer (**see note), then sprinkle the marshmallow bits over the nuts (if using). Spread the remainder of the ice cream over the top of the fillings.
• Seal and put the container in the freezer for at least 4 hours so it can freeze completely.
• Garnish with more pistachios, if desired.

Notes

* 1/8 tsp rosewater is a subtle background flavor, 1/4 tsp is an up front rose flavor. Go with what you like.
** If using a container that is taller than it is wide, do three layers of ice cream with fillings between instead of the two layers.

Tried this recipe?Let us know how it was!