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Pistachio & cardamom ice-cream with rosewater watermelon
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Prep Time:
180 minutes
Cook Time:
10 minutes
Total Time:
190 minutes
Summer entertaining perfection in a sweet treat.
Ingredients:
  • 280g (2 cups) pistachio kernels, coarsely chopped
  • 2L vanilla ice-cream, softened
  • 2 tsp ground cardamom
  • 215g (1 cup) caster sugar
  • 500ml (2 cups) water
  • 1.2kg watermelon, cut into 1cm-thick wedges
  • 20.00 ml rosewater essence
Instructions:
  • Preheat a frying pan over medium heat, then toast pistachios, stirring occasionally, for 5 minutes until fragrant. Set aside to cool for 5 minutes before using.
  • In a bowl, mix together pistachios, ice-cream, and cardamom. Transfer the ice-cream mixture to a large metal container. Cover with plastic wrap and freeze for 3 hours or until firm.
  • In a large saucepan over medium heat, mix sugar and water until sugar dissolves (about 5 minutes). Stir in watermelon and rosewater. Remove from heat and let it cool for 20 minutes before using.
  • Serve the rosewater watermelon in individual bowls alongside a scoop of ice-cream.

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