آيس كريم الفستق

Continue stirring until the flavors are well combined and the mixture is slightly thickened and smooth.

Serve the ice cream in cups, and optionally garnish with pistachio sauce and chopped pistachios.

Cover the ice cream and leave it in the freezer until fully set, preferably overnight.

Repeat the freezing and mixing process every 30 minutes for 6–7 times until the ice cream is smooth and creamy.

Mix the ice cream well using a whisk or spatula.

After 30 minutes, remove the ice cream and add the chopped pistachios.

Place the ice cream in the freezer for 30 minutes.

Cover the container with plastic wrap, making sure it touches the surface of the mixture to prevent ice crystals.

Strain the mixture again into a rectangular container to ensure smooth texture.

Separate the egg yolks and place them in a metal bowl.

Add the pistachio cream and rose water to the hot mixture.

Return the mixture to low heat and stir continuously.

Strain the mixture into a clean bowl to remove any cooked egg bits.

Slowly pour the warm milk and cream mixture into the egg yolks while whisking continuously to avoid cooking the eggs.

Whisk the egg yolks and sugar until the sugar is fully dissolved.

Add the sugar to the egg yolks.

Warm the milk and cream over low heat until lukewarm, but do not boil.

Add the milk and heavy cream to a saucepan over heat.