Rose Ice Cream


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This simple variation on vanilla ice cream adds a ribbon of sweet rose petals and pistachios. Served in a champagne flute, this is a gorgeous dessert.

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  • 1 quart of vanilla ice cream
  • 1 Tbs. pesticide-free, dried, ground up red and pink rose petals
  • 3 Tbs. coarsely chopped pistachios
  • 1 Tbs. rose syrup
  • 1 Tbs. rosewater
  • 2 tsp. ground cardamom

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Soften ice cream in a large bowl. Stir in the remaining ingredients until well mixed. Spoon into serving glasses (champagne flutes are nice!). Re-freeze until set.

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