Instructions:
Prepare the Ice Cream Base:

In a mixing bowl, combine the heavy cream, whole milk, and granulated sugar. Whisk until the sugar has fully dissolved.

Add the rose water and vanilla extract to the mixture, stirring until well incorporated.

Add the Pistachios:

Gently fold in the crushed pistachios into the cream mixture. Make sure they are evenly distributed.

Freeze the Ice Cream:

Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes.

If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze for 4-6 hours, stirring every 30 minutes during the first 2 hours to break up the ice crystals.

Mix in the Rose Petals:

Once the ice cream reaches a soft-serve consistency, gently fold in the dried rose petals and fresh rose petals (if using). This will add color and flavor.

Freeze to Set:

Transfer the ice cream into an airtight container and freeze for an additional 2-3 hours or until fully set.

Serve:

Scoop the ice cream into bowls or cones. Garnish with additional crushed pistachios and dried rose petals for a beautiful presentation.

Tips:
Adjust the rose water quantity to suit your taste. If you prefer a stronger floral flavor, you can add a little more.

If you don’t have an ice cream maker, a blender or food processor can help mix the ingredients together before freezing.

Enjoy your creamy, floral, and nutty homemade ice cream!