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.

Nutriscore Rating: 44/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

In a separate bowl, whisk the egg yolks until they are slightly thickened and pale in color.

Step 3

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.

Step 4

Gradually pour the tempered egg yolks back into the saucepan with the remaining cream mixture, stirring constantly over low heat.

Step 5

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.

Step 6

Remove the saucepan from heat and stir in the rose water, vanilla extract, and pink food coloring, if using.

Step 7

Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and achieve a smooth custard base.

Step 8

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.

Step 9

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.

Step 10

Transfer the churned ice cream to an airtight container and freeze for 2-3 hours to allow it to firm up before serving.

Step 11

Scoop the rose water ice cream into bowls or cones and enjoy this delicate, floral treat!

Nutrition Facts

Serving size	976.3 grams (976.3g)

Amount per serving	% Daily Value*
Calories	2552

Total Fat 185.90g	238%
Saturated Fat 106.90g	535%
Polyunsaturated Fat 0.30g
Cholesterol 1247mg	416%
Sodium 284mg	12%
Total Carbohydrate 164.30g	60%
Dietary Fiber 0.00g	0%
Total Sugars 162.70g
Protein 18.80g	38%

Vitamin D 181IU	903%
Calcium 392mg	30%
Iron 2mg	10%
Potassium 449mg	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.

Source of Calories

Fat: 69.6%

Protein: 3.1%

Carbs: 27.3%