Rose & Pistachio Ice Cream

Base: 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar.
Flavoring: 1 tbsp rose water, 1 tsp vanilla extract, a drop of pink food coloring (optional).
Mix-ins: 1/2 cup roasted shelled pistachios (chopped), 2 tbsp dried edible rose petals.

Prep the Base: In a medium saucepan over medium heat, combine the milk, sugar, and half of the cream. Stir constantly until the sugar is completely dissolved. Remove from heat before it reaches a boil.
Chill: Stir in the remaining cold heavy cream, rose water, and vanilla. If you want that vibrant pink swirl seen in your photo, separate a small portion of the base and tint it with pink food coloring. Cover and refrigerate for at least 4 hours (or overnight) until completely cold.
Churn: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
The “Fold”: Five minutes before the churning finishes, add half of the chopped pistachios and half of the rose petals so they are evenly distributed.
Assembly: Transfer the churned ice cream into a freezer-safe container. To achieve the marbled look, dollop the pink-tinted base (if used) throughout and swirl gently with a knife.
Garnish & Freeze: Sprinkle the remaining pistachios and rose petals on top. Press a piece of parchment paper directly onto the surface to prevent ice crystals. Freeze for at least 6 hours.