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.