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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
