Archive for the ‘Ice creams’ Category

Rose Ice Cream


* 3 tablespoons rose water
* 275 ml whole milk
* 4 large egg yolks
* 100 gm sugar
* 284 ml heavy cream

* Heat the milk slowly in a pan to boiling point.

* 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.

* 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).

* 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 – repeat this twice more during the freezing process).

* 30 minutes before serving, place the ice cream in the fridge to soften.


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