Rose Water Ice Cream Recipe

Introduction

Enjoy the delicate floral notes of homemade rose ice cream with this creamy, fragrant recipe. Perfect for a refreshing treat, it combines classic custard richness with a subtle hint of rose water.

Ingredients

• 1 1/2 cups heavy cream
• 1 1/2 cups milk
• 1/4 tsp salt
• 4 egg yolks
• 2/3 cup granulated sugar
• 1/4 tsp xanthan gum
• 1 tsp vanilla extract
• 1 tbsp rose water
• A few drops pink food coloring

Instructions

1. Step 1: In a medium saucepan, stir together the heavy cream, milk, and salt over medium heat until the mixture starts to simmer. Remove from heat immediately.
2. Step 2: In a separate medium bowl, whisk the egg yolks, sugar, and xanthan gum until smooth and pale yellow.
3. Step 3: Slowly add about one-third of the hot cream mixture to the yolk mixture, whisking constantly to temper the eggs.
4. Step 4: Pour the yolk mixture back into the saucepan with the remaining cream. Return to low heat and stir constantly, scraping the bottom and sides until the custard thickens enough to coat the back of a spoon. Do not let it boil to avoid curdling.
5. Step 5: Strain the custard through a fine mesh strainer into a clean container and let it cool slightly.
6. Step 6: Stir in the vanilla extract, rose water, and pink food coloring until well combined.
7. Step 7: Press cling film directly onto the surface of the custard to prevent a skin from forming. Chill completely, then refrigerate for at least 4 hours or overnight.
8. Step 8: Process the chilled custard in your ice cream maker following the manufacturer’s instructions.
9. Step 9: Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours before serving.

Tips & Variations

• For a stronger rose flavor, add an extra teaspoon of rose water gradually and taste as you go to avoid overpowering the ice cream.
• If you don’t have xanthan gum, you can omit it or substitute with cornstarch (about 1 tablespoon) to help thicken the custard.
• Add crushed pistachios or dried rose petals as a garnish for an elegant presentation and extra texture.

Storage

Store the rose ice cream in an airtight container in the freezer for up to 2 weeks. Before serving, let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, you can freeze the custard in a shallow container, stirring every 30 minutes to break up ice crystals until it reaches a creamy consistency, but an ice cream maker gives the best texture.

Is rose water safe to eat?

Yes, culinary-grade rose water is safe and commonly used in desserts. Be sure to use food-grade rose water, not the type intended for cosmetics or fragrance.

Rose Water Ice Cream Recipe

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★★★★★

4.6 from 88 reviews

• Author: Julian
• Total Time: 4 hours 20 minutes
• Yield: 1 serving 1x

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Description

This delicate Rose Ice Cream recipe combines the floral aroma of rose water with a creamy custard base for a refreshing and elegant dessert. Made with a rich blend of heavy cream, milk, egg yolks, and subtle pink coloring, this ice cream is smooth, flavorful, and perfect for special occasions or whenever you want a touch of luxury.

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Ingredients

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Custard Base

• 1 1/2 cups heavy cream
• 1 1/2 cups milk
• 1/4 tsp salt
• 4 egg yolks
• 2/3 cup granulated sugar
• 1/4 tsp xanthan gum

Flavoring

• 1 tsp vanilla extract
• 1 tbsp rose water
• A few drops pink food coloring

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Instructions

1. Heat Cream and Milk: In a medium saucepan, stir together heavy cream, milk, and salt over medium heat until it just starts to simmer. Then remove it from the heat to prevent boiling.
2. Whisk Egg Mixture: In a separate medium bowl, whisk the egg yolks, sugar, and xanthan gum until the mixture is smooth and pale yellow in color, indicating it is well combined and aerated.
3. Temper Egg Mixture: While whisking the egg yolk mixture constantly, slowly add about a third of the hot cream mixture to it. This gradual addition prevents the eggs from cooking too quickly.
4. Combine and Cook Custard: Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture. Return the pan to low heat and stir the mixture slowly and constantly with a spatula, scraping the bottom and sides, until it thickens enough to coat the back of a spoon. Be careful not to let it boil to avoid curdling.
5. Strain the Custard: Pass the custard through a fine mesh strainer into a clean container to remove any cooked egg bits, ensuring a smooth texture. Let it cool slightly.
6. Add Flavors: Stir in the vanilla extract, rose water, and pink food coloring until fully combined, giving the custard its signature floral taste and blush color.
7. Chill Custard: Cover the surface of the custard directly with cling film to prevent a skin from forming and cool it completely. Refrigerate for at least 4 hours or overnight to let flavors meld and the mixture to thicken.
8. Churn Ice Cream: Process the chilled custard base in an ice cream maker according to the manufacturer’s instructions until it reaches a soft serve consistency.
9. Freeze Until Firm: Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours to set the texture before serving.

Notes

• Do not allow the custard to boil during cooking to avoid curdling.
• Tempering the egg yolks with hot cream prevents scrambling.
• Pressing cling film directly on the custard surface helps prevent a skin from forming.
• If you don’t have an ice cream maker, you can freeze the custard in a shallow container, stirring every 30 minutes until firm.
• Adjust rose water quantity according to your preference, as it is a strong flavor.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: International

Keywords: Rose ice cream, floral ice cream, homemade ice cream, custard ice cream, rose water dessert