1/3 Photos of Rose Water Ice Cream
8 hrs 20 mins
Mrs B's Note:
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.
My Private Note
Units: US | Metric
- 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; pour the heated milk over the egg mixture, beating all the time.
- 3Return 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).
- 4Pour 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).
- 530 minutes before serving, place the ice cream in the fridge to soften.
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Nutritional Facts for Rose Water Ice Cream
Serving Size: 1 (77 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 169.7
- Calories from Fat 147
- Total Fat 16.3 g
- Saturated Fat 9.5 g
- Cholesterol 156.4 mg
- Sodium 30.8 mg
- Total Carbohydrate 3.0 g
- Dietary Fiber 0.0 g
- Sugars 2.0 g
- Protein 3.1 g
The following items or measurements are not included: