Homemade Rose Ice Cream Recipes

VANILLA ROSE ICE CREAM

Steps:

• Whisk the cream, milk and 1/2 the sugar in a large saucepan to combine. Bring to a simmer whisking frequently until the sugar is dissolved.
• In a separate medium bowl; whisk the egg yolks with the remaining sugar until it is light in color and thickened slightly (you can also do this in a KitchenAid stand mixer with the whisk attachment).
• Temper (cook) the egg yolks by slowly adding about a third of the hot cream mixture to the bowl while continually whisking to prevent the eggs from scrambling. Add back to the saucepan on low heat and continue stirring until the custard mixture thickens and coats the back of a wooden spoon, about 10 minutes.
• Move the custard to a bowl over ice to cool.
• Once the custard has cooled; strain it through a fine mesh strainer into another container.
• Mix in the vanilla, rose water and a few drops of food coloring for a pink hue (slowly add the rose water and taste as you go to make sure the flavor is to your preference).
• Cover and refrigerate for at least a few hours, preferably overnight.
• Spin the custard in your ice cream maker according to the manufactures instructions (mine takes about 15 to 20 minutes to get to a soft serve consistency). Transfer the ice cream to a chilled container and place it in the freezer for 2 to 6 hours to harden.
• Sprinkle the toasted pistachios on top and serve.

ROSE ICE CREAM

Steps:

• 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.

ROSE ICE CREAM

Steps:

• Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs in a medium mixing bowl. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large clean bowl to cool slightly, then stir in the sweetened condensed milk, vanilla, and 1 tablespoon rose water. Cover and refrigerate until cold or overnight. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. Add 2 tablespoons crushed candied rose petals to the machine when the ice cream is semi-frozen. Allow the machine to mix in the flowers. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

ROSE ICE CREAM

Steps:

• Add the saffron to the warm milk and set aside for 15 minutes.
• Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.

ROSE WATER ICE CREAM

Steps:

• 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.