Strawberry Rose Ice Cream Recipes

STRAWBERRY ROSEWATER ICE CREAM

Steps:

• Combine the strawberries and 1/3 cup sugar in a bowl; mash together with a potato masher. Store the mixture in the refrigerator while preparing the rest of the recipe.
• Stir together the egg yolks, milk, salt and 1/3 cup sugar in a saucepan over medium heat. Heat to 175 degrees F (80 degrees C), making sure the mixture does not boil; transfer to a chilled bowl and move to the refrigerator to cool, stirring occasionally. Once cooled, stir in the cream, rosewater, and strawberry mixture.
• Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

STRAWBERRY ROSE ICE CREAM

Steps:

• In blender, puree strawberries (some small pieces are fine)
• Add condensed milk, rose water and vanilla extract and blend until combined.
• In a separate bowl (preferably a chilled metal bowl), beat heavy cream with an electric mixer on high-speed until stiff peaks form.
• Pour your strawberry mixture into the heavy cream and fold until completely combined.
• If desired, stir in 1-3 drops of food coloring for a deeper color.
• Pour into a parchment paper or wax-paper-lined 9x5 bread pan and cover tightly with clear wrap.
• Freeze overnight.
• Allow ice cream to soften at room temperature for at least 10 minutes before scooping and serving.

STRAWBERRY FROSE (FROZEN ROSE SLUSHY)

Steps:

• Place strawberries, sugar, and water into blender and blend until the mixture is smooth.
• Pour mixture into a 9x13-inch baking pan; stir in the wine.
• Freeze, stirring once about halfway through, until mixture is slushy, 4 1/2 to 5 hours.
• Remove from freezer and stir to breakup the larger frozen clumps.