Strawberry Rosewater Ice Cream Recipes

STRAWBERRY ROSEWATER ICE CREAM

Steps:

• Combine the strawberries and 1/3 cup sugar in a bowl; mash together with a potato masher. Store the mixture in the refrigerator while preparing the rest of the recipe.
• Stir together the egg yolks, milk, salt and 1/3 cup sugar in a saucepan over medium heat. Heat to 175 degrees F (80 degrees C), making sure the mixture does not boil; transfer to a chilled bowl and move to the refrigerator to cool, stirring occasionally. Once cooled, stir in the cream, rosewater, and strawberry mixture.
• Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

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.

STRAWBERRY ROSE ICE CREAM

Steps:

• In blender, puree strawberries (some small pieces are fine)
• Add condensed milk, rose water and vanilla extract and blend until combined.
• In a separate bowl (preferably a chilled metal bowl), beat heavy cream with an electric mixer on high-speed until stiff peaks form.
• Pour your strawberry mixture into the heavy cream and fold until completely combined.
• If desired, stir in 1-3 drops of food coloring for a deeper color.
• Pour into a parchment paper or wax-paper-lined 9x5 bread pan and cover tightly with clear wrap.
• Freeze overnight.
• Allow ice cream to soften at room temperature for at least 10 minutes before scooping and serving.

STRAWBERRY ROSEWATER ICE CREAM

Steps:

• Combine the strawberries and 1/3 cup sugar in a bowl; mash together with a potato masher. Store the mixture in the refrigerator while preparing the rest of the recipe.
• Stir together the egg yolks, milk, salt and 1/3 cup sugar in a saucepan over medium heat. Heat to 175 degrees F (80 degrees C), making sure the mixture does not boil; transfer to a chilled bowl and move to the refrigerator to cool, stirring occasionally. Once cooled, stir in the cream, rosewater, and strawberry mixture.
• Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

STRAWBERRY ICE CREAM

Steps:

• Hull and cut the strawberries into quarters, lay on a plate and sprinkle over the rosewater. Stir to mix in the rosewater.
• Prepare the custard (This can be done the night before and the custard can be stored in the fridge after cooling thoroughly.)
• Place vanilla sugar, egg yolks and cornflour into a deep bowl. Beat until well mixed.
• Slowly heat up the cream and milk in a thick based saucepan. As it rises to the boil, carefully pour into the egg and sugar mixture. Beat the mixture hard.
• In a clean saucepan, return the mixture to the heat and gently heat through to thicken the custard. Stir constantly.
• Cool the custard down. This step should take place OUTSIDE the fridge until it is cool enough to be placed into the fridge.
• Liquidize the strawberries in a blender.
• Pour cooled custard and strawberries into the ice cream maker bowl. Switch on the paddle and chiller unit and allow to mix. Alternatively, pour the two mixtures into a plastic container with a lid.Stir well to mix the two liquids. Seal and place in the freezer. This will need to be mixed and broken up with a large fork in order to prevent large ice crystals forming at least twice during freezing.
• If using an ice cream maker, it is best to remove the mixture when it is soft ("semifreddo"), otherwise the paddle will be very difficult to remove from the ice cream when fully frozen. Transfer to a plastic storage container, cover and place in the freezer until required
• The ice cream is served best either at the "semifreddo stage" in a bowl with extra strawberries when it has a creamy consistency, or, as children love when it is fully frozen in cornets and wafers.

STRAWBERRY & ROSE SORBET

Steps:

• In a medium pan, combine the sugar with 300ml water. Let the sugar dissolve, then bring to the boil for 1 min. Put the strawberries in a blender or food processor and pulse until smooth. Trickle in the sugar syrup, blend again, then add the lemon juice and rose water.
• Pour the strawberry mixture into a large freezer-proof container (an old ice cream tub is perfect), then freeze until almost solid, mashing in the ice crystals every 1-2 hrs until the sorbet is thick and smooth. Wrap well and freeze until solid. Allow to soften for 15 mins before scooping. Best eaten within a month.