Rosewater Ice Cream
Rosewater ice cream is a floral, fragrant frozen dessert made by whisking rosewater into a standard cream-and-egg-yolk base. The amount of rosewater matters — a little goes a long way, so the recipe is measured carefully to keep the flavor balanced rather than perfumed. Budget about 6 hours total, including chilling time.
Equipment
- Ice Cream Maker
- Medium saucepan
- Mixing Bowl
- Whisk
Ingredients
Ice Cream Base
- 1 cup heavy cream Preferably organic
- 1 cup whole milk Preferably organic
- 0.75 cup granulated sugar
- 3 large egg yolks Free-range if possible
- 2 tablespoons rosewater Add more for a stronger flavor if desired
- 1 pinch salt To balance sweetness
Instructions
- Preparing the Base: In a medium saucepan over medium heat, combine the heavy cream, whole milk, and half of the sugar. Stir frequently until the sugar has dissolved completely and the mixture begins to steam, but do not boil.
- Tempering the Eggs: In a mixing bowl, whisk together the egg yolks and the remaining sugar until the mixture becomes pale and slightly thickened. Gradually add a ladle of the warm cream mixture to the egg yolks, whisking constantly to prevent curdling.
- Combining and Cooking the Custard: Pour the tempered egg yolks back into the saucepan with the rest of the cream mixture. Cook over low heat, stirring continually with a wooden spoon until the mixture thickens enough to coat the back of the spoon, about 8-10 minutes.
- Infusing the Rosewater: Remove the saucepan from heat and stir in the rosewater and a pinch of salt. Allow the custard base to cool to room temperature, then cover and refrigerate until fully chilled.
- Churning the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions, usually about 20 minutes, until a soft-serve consistency is achieved.
- Freezing the Ice Cream: Transfer the churned ice cream into a lidded container and freeze for at least 2 hours or until firm. If you prefer a softer texture, serve after 1 hour.
Notes
- For an extra floral touch, garnish with edible rose petals or a drizzle of rose syrup.
- Substitute almond milk for a dairy-free version. Serve with pistachio cookies for an enhanced textural experience.
Nutrition
Calories: 424kcalCarbohydrates: 42gProtein: 6gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 212mgSodium: 55mgPotassium: 163mgSugar: 42gVitamin A: 1157IUVitamin C: 0.4mgCalcium: 131mgIron: 0.4mg
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