Prep 20 mins
Cook 8 hrs
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.
- 3 tablespoons rose water
- 1 1⁄4 cup whole milk
- 4 large egg yolks
- 0.24 lb superfine sugar
- 1 1⁄4 cup 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.
Overall this was a nice recipe. It had a good flavor, it was smooth and creamy, and it was easy. I made the mistake of adding nuts to it, which overpowered the delicate flavor of the rosewater (which I would recommend adding more of). I will most definitely be making this again, this time without nuts. Great recipe Mrs. B!
I have access to GREAT rose water here in Greece (made my nuns somewhere) and got a lovely, delicately-fragrant ice cream. Personally, I love the taste of roses (they do have flavour, people) and will definitely make this again. Served with a sprinkle of chopped pistachios.
Hi! Well, first of all, I have to say that it did not end up tasting like turkish delight for me....It actually tasted like vanilla ice cream....but that doesnt matter, it still tasted nice...I added some chopped up turkish delight to it, to enhance the turkish delight taste which i THOUGHT was going to be in the ice cream...No worries however, over-all a good recipe :) Keep up the good work!