Rose and pistachio ice cream lollies
| Serves: | 6 |
Ingredients
- 6 Wooden cocktail skewers
- 2 Fresh roses, petals removed, washed and finely chopped
- 2 Tbsp Pistachios, chopped
- 1/4 tsp ground cardamom
- a drizzle honey
- 300 ml Double cream
- 600 ml milk
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Cooking Instructions
- Bring the milk and cream to a boil in a heavy-based saucepan.
- Reduce the heat and simmer, stirring continuously, until the mixture has reduced to 1/3 of its original volume.
- Stir in the honey and leave to cool.
- Add the rose water, cardamom and chopped rose petals to the reduced milk and refrigerate until cold.
- Transfer to a freezer-proof lidded container and freeze for 1-2 hours until slushy and frozen around the edges.
- Remove from the freezer, blend in a food processor, then pour into 6 ice lolly moulds or 6 small cups and insert the wooden cocktail sticks.
- Freeze for about 3-4 hours until firm.
- Remove from the moulds or cups and sprinkle with the pistachios to serve.
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