INGREDIENTS
1 Cup Dextrose
2 Cups Full Fat Lactose-free Milk
4 Egg Yolks
500ml Thickened Lactose-free Cream
2 Tablespoons Rose Water
1 Cup of Raw Pistachios and extra for decoration
Dried rose Petals for decoration
METHOD
Use a large non-stick pan. Chop up pistachios into smaller pieces. Add all ingredients except for dried rose petals in the pan and whisk to mix well. Mix solution on a medium heat without boiling. Stir constantly with a wooden spoon until the custard coats the back of the spoon. (About 170 degrees Fahrenheit) Once thickened, pour mixture into a bowl, cover the custard with glad wrap and place in the refrigerator to cool down for 2 hours. Once cooled, churn mixture in an ice-cream maker machine. Decorate ice cream with chopped pistachios and dried rose petals.