2 cups heavy cream
2 cups whole milk
4 large egg yolks
½ cup sugar
1 teaspoon pure vanilla extract
2 tablespoons rose water
5 tablespoons rose petal jam
¼ cup crushed, raw, unsalted pistachios
2 tablespoons dried rose petals, without stems or leaves, just petals
Heat the cream and milk over medium heat for 5 to 8 minutes, until the mixture is just below the boil. In a small bowl beat together the egg yolks, sugar and vanilla until the mixture is smooth. Add about ¼ cup of the hot cream mixture to the yolks stirring vigorously so the eggs won’t scramble. Add warmed yolk mixture back to the heated cream, whisking constantly over low heat until the mixture thickens slightly, about 3 to 5 minutes. Stir in the rose water and rose jam. Cool the mixture completely in ice water bath (my preferred method) or in the refrigerator.
Pour the cooled custard into your ice cream maker and follow the manufacturer’s directions. When finished churning , remove the ice cream and fold in the pistachios and rose petals if using, mixing well to distribute evenly. Freeze ice cream until ready to serve.