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CARDAMOM PISTACHIO ICE CREAM WITH ROSE MARZIPAN SWIRL.

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Ingredients
  

cardamom pistachio ice cream

  • 5 egg yolks
  • 2/3 cup granulated sugar divided
  • 4 ounces sweetened pistachio paste
  • 1 ½ cups whole milk
  • 1 ½ cups heavy whipping cream
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground vanilla bean
  • pinch sea salt
  • 1 tablespoon unflavored liquid chlorophyll optional for color

adapted from Love & Olive Oil

  • 3 ounces sweetened pistachio paste
  • ¼ cup heavy whipping cream
  • ¼ teaspoon + 1/8 teaspoon rose water
  • pinch ground cardamom
  • dried rose petals for garnish

Instructions
 

  • The night before you plan to make this, place the mixing bowl of your ice cream maker in the freezer.
  • The next day:
  • In a large bowl, mix egg yolks, 1/3 cup granulated sugar, and 5 ½ ounces pistachio paste with an electric mixer until smooth.
  • In a sauce pan over medium heat, combine milk, heavy whipping cream, remaining 1/3 cup sugar, ground cardamom and vanilla bean, and pinch of sea salt. Stir continually as it heats, until the sugar dissolves and steam rises. Do not boil.
  • Remove from heat and add a ½ cup at a time to the pistachio paste egg mixture, beating until completely incorporated after each addition. When you’ve added at least half the pistachio paste egg mixture and it’s warm to the touch, add back into the milk and cream mixture.
  • Return to medium-low heat and stir continuously until the mixture thickens to coat the back of a spoon. If you notice clumps form, use a silicone spatula to scrape the bottom of the pan and then stir with a whisk.
  • Once mixture has thickened, transfer to a bowl, cover with plastic wrap, and cool in an ice bath or the refrigerator, at least three hours or overnight.
  • When completely cool, whisk in 1 tablespoon chlorophyll if desired, and add to ice cream maker and process according to machine instructions.
  • While ice cream is churning, combine ingredients for rose pistachio marzipan swirl in a small sauce pan. Melt over low heat, whisking to combine ingredients.and remove clumps. When smooth and melty, remove from heat and place in a small bowl to cool to room temperature. Refrigerate if need be.
  • Once ice cream is finished churning, layer half the ice cream in the bottom of a freezer-safe loaf pan or other quart-sized container. Drizzle half the cooled rose pistachio marzipan over the top of the ice cream and use a knife or chopstick to draw long lines into the ice cream, creating a swirl. Sprinkle a teaspoon or two of dried rose petals in and swirl again. Add the remaining ice cream, and top with the remaining rose pistachio marzipan swirl. Sprinkle with more rose petals, and swirl again. Add a finishing touch of rose petals, and place in freezer to freeze at least 6 hours or overnight.