Rose and pistachio ice cream lollies

Name: Rose and pistachio ice cream lollies
Yield: 6
Ingredients: Wooden cocktail skewers; Fresh roses, petals removed, washed and finely chopped; Pistachios, chopped; cardamom pods, cracked open; honey; Double cream; 1,5 L milk

Serves:

6

Ingredients

6 Wooden cocktail skewers
2 Fresh roses, petals removed, washed and finely chopped
2 Tbsp Pistachios, chopped
3 cardamom pods, cracked open
a drizzle honey
300 ml Double cream
600 ml 1,5 L milk

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Cooking Instructions

Bring the milk and cream to a boil in a heavy-based saucepan.
Reduce the heat and simmer, stirring continuously, until the mixture has reduced to 1/3 of its original volume.
Stir in the honey and leave to cool.
Add the rose water, cardamom and chopped rose petals to the reduced milk and refrigerate until cold.
Transfer to a freezer-proof lidded container and freeze for 1-2 hours until slushy and frozen around the edges.
Remove from the freezer, blend in a food processor, then pour into 6 ice lolly moulds or 6 small cups and insert the wooden cocktail sticks.
Freeze for about 3-4 hours until firm.
Remove from the moulds or cups and sprinkle with the pistachios to serve.

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