rose recipe

This Rose Ice Cream is a lovely summer recipe which combines the floral taste of rose with fresh cream.

Rose Ice Cream

sugar

425 ml double cream

culinary rosewater

red food colouring (optional)

Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.

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!

Pour the cream into the bowl containing the egg yolks and sugar, whisking all the time.

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.

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.

Remove the thick custard from the heat and transfer into a bowl. 

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!

Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.

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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Top 1 rose recipe recipes from across the web

The most viewed rose recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rose Ice Cream

The most viewed rose recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine