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Recipeother Vegetarian
Rose Water Ice Cream
this recipe comes from a cutting from a sainsbury’s magazine article on moroccan cuisine, that i’ve been saving since july 2001. i love rosewater, i love ice cream, but i’m afraid that so far this remains un-tested. but it does sound lovely and i know i’ll make it one day! this recipe is suitable for ice-cream machines, but you don’t need one. cooking time is freezing time, but an ice-cream machine will be quicker. posted for zaar world tour 2005.
5 ingredients6 preparation steps
Ingredients
- rose water
- whole milk
- egg yolks
- superfine sugar
- heavy cream
Preparation
- 1heat the milk slowly in a pan to boiling point
- 2meanwhile in a bowl , beat the egg yolks and sugar together until smooth and foamy
- 3pour the heated milk over the egg mixture , beating all the time
- 4return 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
- 5pour 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
- 630 minutes before serving , place the ice cream in the fridge to soften