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Mondays, Tuesdays & Wednesdays | TV2

Ep 48 Chloe and Kelly - Rose Chocolate with Spiced Figs and Pistachio Ice Cream

Prep:  1 hour & freezing                 

Cook:  45 mins                      

Serves:  6



  • 30g butter
  • 2 tsp caster sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 6 tbs pistachios
  • Clotted cream, to serve 

Pistachio and rose ice cream

  • 550ml milk
  • 200ml double cream
  • 150g shelled pistachios, toasted, finely chopped
  • 150g caster sugar
  • 4 egg yolks
  • Pinch of flaked sea salt
  • 3 tsp rosewater 

Rose chocolate

  • 120g dark chocolate, finely chopped
  • 40g butter, at room temperature, chopped
  • 30ml glucose syrup
  • pinch of salt
  • 125ml thickened cream
  • 2 tsp rosewater

Sugar shard

  • 55g caster sugar
  • 60ml glucose syrup
  • 1/4 tsp cream of tartar
  • 60ml water
  • pink food colouring, to tint
  • Edible dried rose petals 

Spiced figs

  • 1 tbs coconut oil
  • 1 and 1/2 tbs honey
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 6 figs, halved 



  1. To make ice-cream, stir milk, cream, nuts and half the sugar in a saucepan over low heat until hot. Remove from heat and set aside to cool and infuse for 1 hour. Strain and discard nuts. Return milk mixture to saucepan and heat until hot.
  2. Whisk egg yolks, salt, rosewater and remaining sugar until pale and creamy. Gradually add milk mixture, whisking continuously. Return mixture to saucepan. Stir over a low heat until thick enough to coat the back of a spoon. Strain. Cool. Refrigerate until cold. Churn in an ice-cream maker according to manufacturers instructions.
  3. To make rose chocolate, line a small dish (about 12cm square) with cling film, overlapping at sides.
  4. Stir all ingredients in a heatproof bowl over a saucepan of simmering water until smooth and combined. Cool slightly. Pour into prepared dish. Refrigerate until firm.
  5. Using cling film overlap, lift chocolate out of pan. Cut into squares or rounds.
  6. Melt butter and sugar in a small saucepan. Add spices and nuts. Cook, stirring, for 2–3 minutes until nuts are lightly browned. Cool completely.
  7. To make sugar shard, line an oven tray with baking paper or a silicone mat.
  8. Combine sugar, syrup, cream of tartar and water in a small saucepan and place over low heat. Stir until sugar dissolves. Tint pink with food colouring. Increase heat to medium and cook, without stirring, for 12–14 minutes or until temperature reaches 150C. Pour mixture onto prepared tray and working quickly, tilt tray to spread it as thin as possible. Sprinkle with rose petals.
  9. Set aside for about 45 minutes to cool and set. Break into shards.
  10. To prepare spiced figs, stir oil, honey and spices in a small saucepan over low heat until smooth and combined.
  11. Arrange figs on an oven tray, cut-side up. Brush with spice mixture. Grill until warm and caramelised.
  12. Serve figs with ice cream, spiced nuts, chocolate, sugar shard and clotted cream.



  • If you do not have an ice-cream machine, transfer mixture to a shallow container. Freeze until frozen at the edges. Beat with an electric mixer. Return to freezer. Repeat process 3 times.
  • Ice cream and rose chocolate can be made a day in advance.
  • Edible rose petals are available in specialist cake shops and delicatessens.