Pistachio Kunafa Ice Cream (Print Version)
# Ingredients:
01 -
1/4 cup (50g) granulated sugar.
02 -
1 tbsp (15ml) water.
03 -
1/2 cup (57g) shelled pistachios.
04 -
Pinch ground cinnamon.
05 -
1 cup (227g) eshta/ashta cream.
06 -
1 can (397g) sweetened condensed milk.
07 -
1 tbsp orange blossom water.
08 -
1 tsp rose water.
09 -
2 cups (473ml) heavy cream, cold.
10 -
1/3 cup (85g) pistachio butter.
11 -
125g kunafa dough.
12 -
1/4 cup plus 1 tsp (62g) unsalted butter.
13 -
5 tbsp (72g) powdered sugar.
14 -
1/3 cup (70g) ground pistachios.
15 -
3 tbsp sliced pistachios.
16 -
2 tbsp pink sugar syrup.
17 -
Sugared rose petals.
# Instructions:
01 -
Cook sugar and water until amber colored.
02 -
Stir in pistachios and cinnamon.
03 -
Spread on parchment, cool, break into pieces.
04 -
Line 9x5" loaf pan with parchment.
05 -
Mix eshta, condensed milk, rose and orange waters.
06 -
Whip cream to stiff peaks.
07 -
Fold cream into eshta mixture.
08 -
Add nuts and swirl in pistachio butter.
09 -
Freeze 6 hours or overnight.
10 -
Break frozen kunafa into pieces.
11 -
Toast in butter until golden.
12 -
Add sugar and pistachios.
13 -
Unmold ice cream.
14 -
Add syrup if using.
15 -
Top with kunafa and rose petals.
# Notes:
01 -
Can substitute mascarpone for eshta.
02 -
Kunafa is easier to break when frozen.
03 -
Sugar syrup optional - makes quite sweet.
04 -
Keeps 1 month frozen.