Rose Milk Pistachios Dark Chocolate Ice cream

Directions

For the custard

1Take a heavy bottom saucepan. Heat milk, rose milk powder,fresh cream and sugar on low heat for 10-12 minutes. Keep stirring.Mix corn flour with water/ milk without lumps. Add this to the custard. Heat on low flame until thick. Place the saucepan into a bowl of ice cold water. Let the custard cool well. Refrigerate the custard for 2 hrs.

2Let us prepare the chocolate sauce.

3Mix cocoa powder and sugar well. Add water and salt. Keep stirring.Heat on low flame until thick and glossy. Turn off the heat. Let it cool well. Refrigerate the sauce for 1 hour.

4Whip the dairy based whipping cream until stiff.

5Using a hand mixer, gently mix custard and whipping cream on low speed. Add pistachios.

6Take a clean airtight container. Spread a layer of ice cream. Pour 2-3 tbsp or more chocolate sauce on top. Repeat this process. Cover the container tightly with parchment sheet and cling film.

7Freeze it overnight.