Rose Ice Cream, Summer special | Homemade Ice cream

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whole milk + cornstarch

Coconut cream is dairy-free and adds richness.

rose water

🥗Healthier: orange blossom water

💰Cheaper: none

Orange blossom water offers a similar floral note.

Whisk together heavy cream, whole milk, and sugar in a bowl until sugar dissolves.

In a separate bowl, whisk egg yolks until pale and creamy.

Slowly pour the cream mixture into the egg yolks while whisking to temper the yolks.

Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened, about 5-7 minutes.

Remove from heat and stir in vanilla extract, rose water, and a pinch of salt.

Let the mixture cool to room temperature, then refrigerate for at least 2 hours.

Churn the cooled mixture in an ice cream maker according to the manufacturer's instructions.

Fold in rose petals gently once the ice cream reaches a soft-serve consistency.

Transfer the ice cream to a lidded container and freeze until firm, about 4 hours.

Scoop and serve, garnished with additional rose petals if desired.

Cooking Techniques

Spice Level:

Dietary

Allergens