Kunafa Pistachio Ice Cream With Rose Water and Cardamom Flavors
How to prepare Kunfa crispy thin cookies:
About 3 cups chopped kataifi pastry
2 Tbsp melted butter
2 Tbsp syrup or sugar
Link for syrup :-
-Mix all the ingredients well.
-On a baking sheet Take about 1/4 cup of the chopped kataifi mixture and flatten it like round thin shape cookie.
-Bake at 400 f for about 10 minutes or until light brown. Please watch them while baking as they may burn easily. Mine got a little darker in color.
-Let them cool down completely uncovered so they are crispy.
How to prepare ice cream:-
2 cups heaving whipping cream
1/2- 3/4 cup condensed milk
1/2-3/4 cup crushed pistachio
2 tsp rose water or to taste
1 tsp cardamom powder or to taste
-With electrical mixer, whip the heavy cream on medium speed until it reach stiff stage.
-Add condensed milk and mix for a few seconds.
-Fold in the crushed pistachio.
-Divide the batter into two portions.
-Add rose water to one portion and cardamom to another.
-Cover with plastic wrap and container lid.
-Freeze for at least 4 to 6 hours or overnight.
-Take out the ice cream from the freezer 30 minutes before serving it.
- For serving, you either maker kunafa cookie ice cream sandwich or top the ice cream with crispy cookie or sprinkle with crumbled cookie and pistachio or enjoy it as is.