Rose Water Ice Cream
This recipe comes from a cutting from a sainsbury’s magazine article on moroccan cuisine, that i’ve been saving since july 2001. i love rosewater, i love ice cream, but i’m afraid that so far this remains un-tested. but it does sound lovely and i know i’ll make it one day! this recipe is suitable for ice-cream machines, but you don’t need one. cooking time is freezing time, but an ice-cream machine will be quicker. posted for zaar world tour 2005.
Steps
Heat the milk slowly in a pan to boiling point.
Meanwhile in a bowl , beat the egg yolks and sugar together until smooth and foamy.
Pour the heated milk over the egg mixture , beating all the time.
Return the mixture to the pan and cook over a low heat , stirring constantly with a wooden spoon , until it thickens slightly to form a coating over the back of the spoon.
Pour into a bowl , cool then refrigerate until chilled , stir in the cream and rosewater then either churn in an ice-cream maker or pour into a shallow plastic box and place in the freezer until completely frozen.
30 minutes before serving , place the ice cream in the fridge to soften.
Ingredients
rose water, whole milk, egg yolks, superfine sugar, heavy cream