When we were sent the fabulous Sage Smart Scoop I decided to come up with an ice cream for every event throughout the year, for Mother’s Day I have concocted a Rose, pistachio and mixed berry ice cream.
For Mother’s Day I wanted to choose a delicate taste and use feminine colours, pink of course, is as girly as you can get and it appealed to ladies of all ages around my table this weekend.
One of my ingredients is rose water, it is used a lot in Indian cuisine so that’s where I started my research and came across this product called Rooh Afza. A syrup used to make drinks and add to desserts, it also adds that lovely shot of pink. I found edible rose petals which look so pretty on top of the serving but I didn’t use them in the ice cream. What I did add to the mix was a handful of mixed berries!
The last ingredient to mention is pistachio, I bought a bag of them, shelled them, crushed them and added some to the ice cream mix and kept some back to sprinkle across the top.
Rose, pistachio and mixed berry ice cream
- 150g frozen mixed berries
- 180g sugar
- 100g crushed pistachios + extra for decor
- 200 ml heavy whipping cream
- 200ml double cream
- 70ml Rooh Afza bottled rose flavored syrup
- 2 tsp rose water
- Sprinkle fresh organic rose petals and crushed nuts to decorate.
- Combine the frozen mixed berries and the sugar in a bowl and leave in the fridge to chill
- Simmer the cream, the berry mixture, the sugar and the coarsely crushed nuts for about 12 minutes. Once completed, place in the fridge to chill, this can take at least half a day.
- When ready to make the ice cream, add the cream mixture to the ice cream maker, add the Rooh Afza and rose water, set to churn to the hardness desired.
- Once done, turn into the serving dish and freeze for at least 6-8 hours.
- Take out of the freezer 30 minutes before serving and sprinkle the top with edible rose petals and crushed pistachio nuts.
- Serve with dry biscuits and mixed berries.
My Sage Smart Scoop observations so far
The first thing to tell you is, it is a heavy piece of equipment and one that will need to find its place and stay there as you won’t want to be lugging this bad boy about too much. It comes with a message to say that it must always be kept upright and this is to do with the internal mechanisms. Therefore, I have found a spot that is not in the way where the Smart Scoop can sit on the side and is close to a plug for when I want to use it.
It is very simple to use and has different settings for sorbets, frozen yoghurts and ice cream with different degrees of hardness.
The container that holds the ingredients and acts as a mixer is easy to get in and out, it is also simple to clean in hot soapy water, there is a plastic see through lid that sits on top which has an opening if you wish to add an ingredient for the last churning cycle.
Our first ice cream was an Orio cookie vanilla mixture, taken out of the book that accompanies the machine, it was easy to use and gave us all the confidence we needed to move on to more exciting tastes.
Next up is our Easter Egg flavour – watch this space!