Rose Water Ice Cream
Indulge in the delicate, floral elegance of Rose Water Ice Cream, a luxurious homemade dessert that captures the essence of summer in every creamy bite. This recipe combines the richness of heavy cream and egg yolks with the fragrant allure of rose water, creating a custard-based ice cream that’s as smooth as it is flavorful. A hint of vanilla adds warmth, while optional pink food coloring lends a subtle blush, making this dessert as visually appealing as it is delicious. The straightforward cooking technique ensures a velvety texture, and the use of an ice cream maker ensures professional-quality results at home. Perfect for special occasions or as a unique finish to any meal, this rose water ice cream is a sophisticated treat that will leave a lasting impression.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 2 tablespoons Rose water
- 1 teaspoon Vanilla extract
- 2 drops Pink food coloring (optional)
Instructions
In a medium-sized saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is warm but not boiling.
In a separate bowl, whisk the egg yolks until they are slightly thickened and pale in color.
Slowly temper the egg yolks by adding a ladleful of the warm cream mixture into the bowl while whisking constantly. Repeat this process with another ladleful to slowly raise the temperature of the egg yolks without curdling them.
Gradually pour the tempered egg yolks back into the saucepan with the remaining cream mixture, stirring constantly over low heat.
Cook the mixture gently, stirring with a wooden spoon or rubber spatula, until it thickens slightly and coats the back of the spoon. This will take about 8-10 minutes. Be careful not to let the mixture boil.
Remove the saucepan from heat and stir in the rose water, vanilla extract, and pink food coloring, if using.
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and achieve a smooth custard base.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate the mixture for at least 4 hours or overnight until thoroughly chilled.
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for 2-3 hours to allow it to firm up before serving.
Scoop the rose water ice cream into bowls or cones and enjoy this delicate, floral treat!
Nutrition Facts
Calories |
2552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 164.3 g | 60% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 162.7 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 392 mg | 30% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 449 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
