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Rose and Pistachio Ice Cream

Food Network UK
  • 100 minutes
  • Serves 4 to 6

INGREDIENTS

4

Egg yolks

1 tbsp

Rose syrup

1 pinch

Sea salt, flaked

150 g

Sugar

150 g

Pistachios, raw

200 milliliters

Double cream

550ml milk, full fat or semi skimmed