This recipe has been waiting more than a month for its moment on our blog. The dessert was intended for lunch with friends at our house; a lunch I had to cancel due to illness. Some of this dessert made its way to our friends' table a week or two later and now, finally, here's the rest.
It's nothing mind-boggling, just gussied-up vanilla icecream set in a loaf tin. I whisked in some rosewater, then layered it with small spoonfuls of black cherry jam and pistachios. I probably would have served it with a little chocolate Persian fairy floss, after a meal of roasted eggplants and green quinoa, but it's a very nice nice little diversion on its own too.
Cherry-pistachio icecream slices
(using this recipe as an icecream guide)
80g castor sugar
1 teaspoon vanilla extract
300mL single cream
2 teaspoons rosewater
2 tablespoons cherry jam
3 tablespoons pistachios
In a saucepan over low to medium heat, bring the milk not quite to the boil and then set it aside.
In a medium bowl, whisk together the eggs, sugar and vanilla. Add the hot milk, still whisking.
Transfer the mixture back to the saucepan and set it over low heat, whisking, until it thickens a little. Turn off the heat and add the cream, still whisking continually. Cool the mixture and then store it in the fridge until completely cold, at least an hour.
Whisk the rosewater into the icecream mixture and then churn it in an icecream maker according to the manufacturer's instructions.
Line a small loaf tin with baking paper. Drop in a couple spatulas-worth of whipped icecream into it, then dot it with small spoons of cherry jam and a few pistachios. Continue layering icecream, jam and pistachios until they're all used up. Cover the tin with foil and freeze the icecream until firm, at least four hours.
When you want to serve the icecream, retrieve it from the freezer and pull the loaf and paper out of the tin. Wet a large sharp knife and slice thick pieces, placing them on plates or in bowls.