Ingredients for Rose Water Ice Cream
- Rose Water
- Whole Milk
- 4 large egg yolks
- Superfine Sugar
- Heavy Cream
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How to Make Rose Water Ice Cream
- Gently heat 500ml whole milk in a saucepan over medium heat until it reaches a simmer.
- In a separate bowl, whisk together 4 large egg yolks and 100g granulated sugar until pale and creamy.
- Slowly pour the warm milk into the egg yolk mixture, whisking constantly to prevent scrambling.
- Return the mixture to the saucepan and cook over very low heat, stirring continuously with a wooden spoon. Cook until the custard thickens enough to coat the back of the spoon (about 5-7 minutes).
- Pour the custard into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely chilled (at least 4 hours).
- Stir in 200ml heavy cream and 2 tablespoons rosewater into the chilled custard.
- **If using an ice cream maker:** Churn the mixture according to the manufacturer's instructions.
- **If not using an ice cream maker:** Pour the mixture into a shallow, freezer-safe container. Freeze for at least 4 hours, stirring every hour to break up ice crystals for a smoother texture.
- 30 minutes before serving, transfer the ice cream to the refrigerator to soften slightly.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
8g
Fat
47g
Carbs
1g
