Ingredients
Equipment
Method
Sugar Syrup
- In a saucepan, combine your sugar and water and place over medium heat. Bring to a simmer and cook until sugar has dissolved. Remove from heat and set aside to cool.
Ice Cream Base
- In a bowl, whisk together the yolks and egg and set aside.
- In a saucepan, combine your cream, lemon zest, cinnamon, cloves, and orange blossom water. Place over medium heat and bring just to a simmer. While constantly whisking, slowly stream the hot cream into the eggs.
- Once combined, return the mixture back over medium heat. Keep stirring the mixture with a rubber spatula until it starts to thicken and coat the spatula, around 170F. Mix in the syrup and stir until combined.
- Strain the mixture and cool to room temperature. Cover and refrigerate until cold.
- Churn the ice cream according to manufacturers’ instructions. Once it's finished churning, fold in the chopped pistachios, orange, and lemon peel. Freeze until solid.
