Recipe: Chocolate Ice Cream with Pistachios and Almonds

I was watching the Yankees a couple of weeks ago when a craving hit me.  I wanted ice cream, but not just any ice cream.  Rocky Road came the closest to my desires, but it wasn't exactly right.  I wanted it with something more.  I pondered this craving as I watched my beloved Yankees get runners in scoring position with nobody out and STILL not do anything with it.... again.  What was it that I wanted?  Finally it hit me: I wanted rosewater in this.  I don't know why it took me so long to figure that out.  I mean, I want rosewater in everything, even my salad!  I waited and waited until the opportunity came to make it, only to flub it up.  I forgot the marshmallows, for which I would have used native New England marshmallow fluff in a strike back at local legislators who want to ban this local product.  Oh well. 

 

Even without the marshmallows I was pretty happy with how it came out.  I used turbinado sugar, and soy milk because that's what we keep on hand.  I toasted the almonds and pistachios before using them, and I think this did make a huge difference in the final dish.  The marshmallow would have been good, but I don't think that the dish really needed it to be a success.  We served it to some friends at a Green Egg night and it went over very well indeed.  Even people who don't usually care for rosewater enjoyed it. 

 

Chocolate Ice Cream with Pistachios and Almonds (serves about 10, cost per serving not available)

1 cup turbinado sugar

3 large eggs

1 cup cocoa powder

1 1/2 cup light soy milk

1 cup heavy cream

3 tablespoons rosewater, divided

2/3 cup almonds

2/3 cup pistachios

Equipment:

• Ice cream maker
• Blender
• Saucepan

1. Preheat your oven to 425 degrees.
2. Spread your nuts out over a cookie sheet and toast.  You'll know that they're done when they're fragrant; this took me about 10 - 15 minutes. 
3. Set the nuts aside until you're ready to churn your ice cream.
4. In your blender, mix the sugar, cocoa powder and eggs until they're creamy.
5. Heat your milk gently in the sauce pan. 
6. When the milk is hot (but not boiling), add it to the blender.  Blend well and pour the mixture back into the pan.
7. Heat the mixture gently, stirring constantly, until slightly thickened.  Pour the contents into an airtight container and allow to cool slightly.
8. Add the cream and mix well.
9. Seal the container and refrigerate until well chilled, even overnight. 
10. When the custard is cool, pour it into the ice cream maker.  Churn according to the manufacturer's instructions - in my case, 30 minutes. 
11. Pour in the nuts when you start the churning process. 
12. When the ice cream is ready, turn into another airtight container and freeze until the consistency is right - this is a matter of individual taste. 
13. Serve! 

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