Rose Water Ice Cream

Rose Water Ice Cream

Time: 8 hrs 20 mins


  • 3 tablespoons rose water
  • 275 ml whole milk
  • 4 large egg yolks
  • 110 g superfine sugar
  • 284 ml heavy cream


  • 1 Heat the milk slowly in a pan to boiling point.
  • 2 Meanwhile in a bowl, beat the egg yolks and sugar together until smooth and foamy; pour the heated milk over the egg mixture, beating all the time.
  • 3 Return the mixture to the pan and cook over a low heat, stirring constantly with a wooden spoon, until it thickens slightly to form a coating over the back of the spoon (do not let it boil).
  • 4 Pour into a bowl, cool then refrigerate until chilled, stir in the cream and rosewater then either churn in an ice-cream maker or pour into a shallow plastic box and place in the freezer until completely frozen (after 2 hours of freezing, you may wish to remove the ice cream from the freezer and whisk it to remove any ice crystals that form at the edges \u2013 repeat this twice more during the freezing process).
  • 5 30 minutes before serving, place the ice cream in the fridge to soften.

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