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Export 4 ingredients for grocery delivery
Step 1
Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
Step 2
Put the cream in a saucepan and heat gently. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it!
Step 3
Pour the cream into the bowl containing the egg yolks and sugar, whisking all the time.
Step 4
Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.
Step 5
The mixture will gradually thicken until it looks like a custard (which is what it is). Stir regularly to make sure it does not stick while it is thickening.
Step 6
Remove the thick custard from the heat and transfer into a bowl.
Step 7
Add the rosewater to the custard. If you wish, stir in a few drops of red food colouring so that your ice cream will be pink. If you don’t do this, your ice-cream will be cream-coloured but will still taste the same!
Step 8
Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
Step 9
When you are ready to make the ice-cream, transfer to your ice-cream maker and use according to your machine’s instructions. If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen. Whisk the mixture and then return to the container and replace in the freezer until totally frozen.
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