Rose Ice Cream

5 from 2 votes

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.

Author: Jaja Bakes

Course: Dessert

Cuisine: Middle Eastern

Servings: 1.5 pints

Prep Time5

Cook Time15

Additional Time1

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.

Nutrition

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