Substitute a standard lemon if Meyer lemon is unavailable. Found on spicelines.com. PS As the ice cream was churning, toasted chopped pistachios sounded like a good addition but I had none on hand. One tablespoon of rosewater was the perfect amount for my tastes.
My Private Note
Units: US | Metric
- 1 cup heavy cream
- 1 cup whole milk
- 2 large egg yolks
- 1/3 cup sugar, plus 1 tablespoon
- finely grated zest of one lemon (Meyer lemon preferably)
- 1 -2 tablespoon rose water, to taste
- fresh rose petals, if desired (organic, unsprayed)
- fresh mint leaves (if you don't have rose petals)
- 1Add an inch of water to the bottom half of a double boiler and bring it to a simmer over a medium flame. (See below if you do not have a double boiler.).
- 2Combine the milk and cream in another pot and heat the mixture gently over a low flame.
- 3In the top of the double boiler, whisk the egg yolks and sugar to combine. Set the mixture over the simmering water and keep whisking as you slowly pour in the warm milk and cream. Continue to whisk until the mixture begins to thicken—do not allow it to boil or it will curdle. When the mixture has thickened enough to lightly coat the back of a spoon, remove from the heat.
- 4Stir in the grated lemon zest and let cool to room temperature.
- 5Stir in one tablespoon of rosewater and taste. If a stronger flavor is desired, add a little more rosewater, a teaspoon at a time. Pour the mixture into a covered container and chill in the refrigerator for 3 or more hours.
- 6Taste the mixture after it is cold and adjust the flavor if necessary. Freeze in an ice cream maker according to the manufacturer’s directions. For my ice cream maker, the mixture was done churning in about 30 minutes.
- 7Serve as soon as it is ready, garnished with organic, unsprayed rose petals if desired. Or place in a covered container and store in the coldest part of your freezer.
- 8Note: If you do not have a double boiler, you can approximate one by setting a large, heat-proof bowl into the top of medium, heavy-bottomed pot filled with an inch of water. Be sure that the simmering water does not touch the bottom of the bowl, or the ice cream mixture may curdle. The bowl should sit partway into the pot, but well above the water. <<<--this technique works out well for me.
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Nutritional Facts for Rose Water Ice Cream With Meyer Lemon Zest
Serving Size: 1 (583 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1334.7
- Calories from Fat 945
- Total Fat 105.0 g
- Saturated Fat 62.6 g
- Cholesterol 770.0 mg
- Sodium 204.3 mg
- Total Carbohydrate 85.4 g
- Dietary Fiber 0.0 g
- Sugars 79.8 g
- Protein 18.1 g
The following items or measurements are not included: