Rose Ice Cream
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Rose Ice Cream is a rich, creamy, refreshing homemade ice cream with a heavenly taste of floral notes of rose in every bite. This pink dessert is perfect for a spring or summer treat.
The weather is getting hot here and my obsession with ice cream has returned! I had to share this luscious homemade Rose Ice Cream.
This ice cream is not for you if you don’t like perfumy foods, but it will be an absolute treat for rose lovers! This Rose Ice Cream is an exotic gourmet ice cream with an intoxicating rose flavor. It tastes creamy, rich, and velvety with a heavenly taste of floral notes of rose in every bite.
This Rose Ice Cream is made by adding rose water to a custard ice cream base. The ice cream base is made with egg yolks. This gives the ice cream a thicker, richer, and creamier texture. And like most ice cream recipes in this blog, this homemade ice cream was made using an ice cream maker. I prefer the churned version over the no-churn ice creams.
Ingredients You Need
- Heavy cream. Choose full-fat heavy cream instead of half and half.
- Whole milk. For the richest flavor, you want to use whole milk. That fat content is important to creating the perfect creamy base,
- Egg yolks. Add richness and stabilize the ice cream.
- Xanthan gum. It is a stabilizer to enhance the texture and taste of ice cream by adding creaminess.
- Vanilla extract. To enhance the flavor.
- Rose water. To give the ice cream the rose flavor. Do not add more than you need because rose water can become overpowering quickly. Make sure you buy food-grade rose water as well. If it says “for external use only” on the bottle, don’t use it. I recommend checking prior to buying it since many are intended for cosmetic use.
- Pink food coloring. To amp up the color of the ice cream.
What Is Rose Water?
Rose water is a flavored liquid distilled from fresh rose petals. It is a pantry staple throughout the Mediterranean and Middle East. Fresh rose petals are simmered with water and the resulting steam is captured via condensation. Rose water made this way is incredibly potent and will last for a long time when stored correctly.
An easier way to make rose water is to simmer the rose petals in water and then strain out the rose petals and save the water. This version is less fragrant and more diluted. It will lose its flavor and aroma in a few days but will still add a nice touch to your food.
Why Did I Use Rose Water Instead of Rose Petals?
You can steep the rose petals in milk and heavy cream to infuse the rose flavor into the ice cream. I have tried this in my Rose Infused Panna Cotta recipe. From my experience, the rose flavor was there but very subtle. I preferred using distilled rose water, which has a stronger floral quality.
More Ice Cream Recipes
- Maple Bacon Ice Cream
- Coffee Baileys Ice Cream
- Pandan Coconut Ice Cream
- Miso Ice Cream
- Red Bean Ice Cream
Ingredients
- 1 1/2 cups (360 ml) heavy cream
- 1 1/2 cups (360 ml) milk
- 1/4 tsp salt
- 4 egg yolks
- 2/3 cup (130 gr) granulated sugar
- 1/4 tsp xanthan gum, optional
- 1 tsp vanilla extract
- 1 tbsp rose water
- A few drops pink food coloring
Instructions
- In a medium saucepan, stir heavy cream, milk, and salt over medium heat until it starts to simmer. Remove from heat.
- In a separate medium bowl, whisk the egg yolks, sugar, and xanthan gum until smooth and pale yellow color.
- Whisking the yolk mixture constantly, slowly add about a third of the hot cream. Whisk the yolk mixture back into the saucepan with the cream.
- Return the saucepan to low heat. Stir the mixture slowly, but constantly, scraping the bottom and sides of the pot until the base is thick enough to coat the back of a spoon. Remove from heat. (Do not let the mixture boil or you will end up with egg curdles)
- Strain the mixture through a fine mesh strainer into a clean container. Let the mixture cool slightly.
- Add vanilla extract, rose water, and pink food coloring. Mix until combined.
- Press the cling film directly onto the custard to cover and prevent skin from forming. Cool the mixture completely before refrigerating it for at least 4 hours or up to overnight.
- Process the ice cream base in an ice cream maker according to the manufacturer's instructions.
- Transfer the churned ice cream to a freezer container. Freeze for at least 4 hours before serving.
Beautiful!
Thank you for the recipe!