How to make Rose Pistachio Ice Cream, learn the recipe

Material
150ml heavy cream
2 tbsp condensed milk
3 tbsp rose syrup
2 tbsp pistachios (roasted and chopped)
12-15 dry rose petals
Method
Before making ice cream, keep heavy cream and condensed milk in the freezer for 15 minutes to cool down.
When chilled, beat the heavy cream with an electric beater till it becomes frothy.
Add chilled condensed milk and rose syrup to it and whisk again. Pour half the mixture into an aluminum container.
Sprinkle some chopped pistachios on top and add the remaining ice cream mixture and the remaining pistachios.
Cover the container with foil and keep it in the freezer to set for 8-10 hours.
Garnish with rose petals and pistachios and serve before eating.