Rose & Pistachio Ice Cream (Raw-Yolk Base)

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RECIPE DATA

TITLE: Rose & Pistachio Ice Cream (Raw-Yolk Base)
SERVES: 8
PREP: 15 min
TOTAL: 420 (incl. freezing)

INGREDIENTS
3 cups (750 ml) full-cream milk
1¼ cups (300 ml) cream
5 egg yolks
30 g (about ¼ cup) milk powder
90 g (about ¼ cup) honey
2 mastic tears, pounded with 1 tsp coconut sugar
1 tbsp (15 ml) rosewater
80 g (about ½ cup) pistachios, shelled
1 tbsp dried rose petals
2 tbsp (40 g) honey to drizzle

STEPS
1. Put 80 g (about ½ cup) pistachios in the bowl. Chop; set aside.
TM SETTINGS: 4 sec / speed 6
2. Remove pistachios. Insert butterfly. Add 5 raw egg yolks and 90 g (about ¼ cup) honey; whisk pale.
TM SETTINGS: 1 min / speed 4
3. Add 750 ml (3 cups) milk, 300 ml (1¼ cups) cream, 30 g (about ¼ cup) milk powder, the pounded mastic and 1 tbsp (15 ml) rosewater. Blend.
TM SETTINGS: 20 sec / speed 4
4. Pour into ice-cube trays, freeze 6 h. To serve: 500 g (about 3 cups ice-cream cubes) frozen cubes in bowl.
TM SETTINGS: 15 sec / speed 9
5. Scrape down, blend smooth.
TM SETTINGS: RAW SETTING: 20 sec/speed 4 with spatula
6. Fold in half the 80 g (about ½ cup) chopped pistachios; top with the rest, 1 tbsp rose petals and 2 tbsp (40 g) honey.
TM SETTINGS: 10 sec / speed 3 / reverse
7. Portion & store: makes ~8 portions (2 scoops (~120 ml)); a kid portion is half. Serve straight away. Fridge n/a; freezer 3 months as cubes.

NOTES
Portion size: 2 scoops (~120 ml)
Batch note: Booza-inspired: mastic and rosewater as in Damascene/Lebanese booza. Traditional booza uses sahlab and no egg; this keeps a raw-yolk base. Honey replaces sugar (no-white-sugar rule).
Kids: Kid portion is half; same full-flavour dish.
Fridge life: n/a
Freezer life: 3 months as cubes

SOURCE: https://thermomix-workbook.pages.dev/recipes/rose-pistachio-ice-cream/