Rose Water & Cardamom Ice Cream
Rose water pairs really well with a Middle Eastern flavor palette, and I was in the mood for dessert,” says Tess Panzer, Chef and author of Fakingitinthekitchen. Tess used her favorite H2rOse flavor in berry to make a syrup infused with cardamom. She loves to serve it over coconut milk ice cream topped with pistachio brittle.
-1 cup H2Rose, Wild Berry flavor
-1/2 cup sugar
-5 cardamom pods, cracked
-3 ripe plums, pitted and sliced into eighths
Your favorite vanilla bean coconut milk ice cream (you can use regular vanilla ice cream if that’s your preference, but the coconut flavor works really nicely here)
For the brittle:
-1 cup sugar
-1/2 cup corn syrup, light
-1 1/2 cups shelled pistachios
-1/4 tsp ground cardamom
-1/8 tsp grated nutmeg
-1 tsp sea salt
-1 tablespoon butter
-1 tsp baking soda
Start by making your brittle.
Combine the sugar, corn syrup and a 1/4 cup of water in a sauce pot, and bring the mixture to a boil. Once the sugar is totally dissolved, reduce the heat ever so slightly (you still want it bubbling at more than a simmer, but you don’t want a splatter situation). Cook this for about 4-5 minutes, until a candy thermometer reads 290*F.
Add your pistachios, salt and butter, and stir to combine well. Continue to cook this mixture, until it begins to take on a rich golden color, about 2-3 more minutes. You’re looking for the thermometer to hit 300*F.
Pull the mixture off the heat, add your baking soda and spices, stir quickly, and pour the ferociously bubbling mixture onto the pre-oiled baking sheet. Spread it in an even layer, and allow the brittle to cool completely, before breaking it into pieces.
Combine the H2Rose, sugar and cracked cardamom pods in a sauce pot, and over medium-high heat, bring the mixture to a boil.
Once the sugar has dissolved, reduce to a simmer and add the sliced plums. Simmer the plums until really soft, but not totally falling apart – about 10-15 minutes.
Remove the plums with a slotted spoon, and continue to simmer the liquid until it has reduced by half.
Add the reduced liquid to the plums, discard the cardamom pods, and allow the mixture to cool slightly.
Serve the plums over the ice cream with a big piece of brittle and enjoy!