Homemade Rose Ice Cream Recipes

ROSE ICE CREAM

Steps:

• Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs in a medium mixing bowl. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large clean bowl to cool slightly, then stir in the sweetened condensed milk, vanilla, and 1 tablespoon rose water. Cover and refrigerate until cold or overnight. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. Add 2 tablespoons crushed candied rose petals to the machine when the ice cream is semi-frozen. Allow the machine to mix in the flowers. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

ROSE ICE CREAM

Steps:

• Add the saffron to the warm milk and set aside for 15 minutes.
• Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.

ROSE PETAL ICE CREAM

Steps:

• Wash the rose petals in cold water and pat dry. In a heavy, non-reactive saucepan, place petals of 2 roses, milk, cream, and ½ cup of the sugar. Place over medium heat and heat to just under boiling. Let steep about a half hour to infuse.
• Combine the egg yolks and the remaining ½ cup of sugar in a mixing bowl. Whisk until thick and pale yellow. Bring the rose/cream mixture back to a near boil and whisk ¼ of the warm mixture into the egg and sugar mixture. Then pour all of the egg mixture into the rose milk and place over low heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
• Strain into a bowl and chill on ice. Pour into the ice cream maker and freeze according to the manufacturer's instructions. Transfer finished ice cream into bowl and add the torn petals from the remaining rose. Fold into ice cream and pack into freezing container.