Pistachio Rose & Honey Gelato
Smooth, indulgent gelato with pistachio paste and a delicate hint of rose water.
⏱️ Prep: 15 min🍳 Cook: 0 min
Nutrition
per 1 scoop240
Calories
17g
Protein
13g
Carbs
13g
Fat
Ingredients
| 3 | egg yolks | |
| 20 g | caster sugar | |
| 200 ml | whole milk | |
| 70 ml | single cream | |
| 35 g | pistachio paste (100%) | |
| 50 g | Greek yoghurt (thick, natural) | |
| 15 g | skimmed milk powder | |
| 1 tbsp | 15 ml | honey |
| 1-2 tsp | 5–10 ml | rose water (to taste) |
Instructions
- Whisk egg yolks and sugar until smooth and lightly creamy.
- Gradually incorporate the milk and cream, stirring until fully combined.
- Heat gently, stirring continuously, until the custard thickens slightly and reaches 74–80ºC.
- Remove from heat, whisk in pistachio paste, yoghurt, milk powder and honey until smooth, then add rose water to taste.
- Strain for a silky texture, cool quickly, then pour into a Ninja Swirl tub. Secure the lid and freeze flat for at least 24 hours.
- Insert the frozen tub into the machine. Select SCOOP, then GELATO. Spoon into chilled bowls and top with crushed pistachios or a few dried rose petals for a delicate, fragrant finish.