ROSE ICE CREAM
Go on, indulge yourself with this exotic combination of rose and saffron. Serve this ice cream for dessert to your guests next time you host a party and wow them! Cashews and almonds also go well with this ice cream.
Provided by BigSrisFood
Categories World Cuisine Recipes Asian Indian
Time 2h20m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 26.6 g, Cholesterol 43.6 mg, Fat 12.7 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 6.9 g, Sodium 99.6 mg, Sugar 23.3 g
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.
Provided by Mrs B
Categories Frozen Desserts
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 5
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 (do not let it boil).
- 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 (after 2 hours of freezing, you may wish to remove the ice cream from the freezer and whisk it to remove any ice crystals that form at the edges - repeat this twice more during the freezing process).
- 30 minutes before serving, place the ice cream in the fridge to soften.
Nutrition Facts : Calories 169.7, Fat 16.4, SaturatedFat 9.6, Cholesterol 156.5, Sodium 30.9, Carbohydrate 3, Sugar 2, Protein 3.1
ROSE CREAM
Provided by Food Network
Time 46m
Yield Yield:
Number Of Ingredients 7
Steps:
- This rose cream is an element of our Rose City Waffle. We serve it on a fresh Oregon Hood strawberry-topped waffle with a sauce made from local rhubarb. It makes a lovely dessert piped or spooned into a martini glass with fresh strawberries or raspberries placed on top.
- Soften the gelatin in the cold water for 5 minutes in a microwave-safe container. After 5 minutes, microwave on high for about 11 seconds. Check to see if the gelatin is fully dissolved. If not, microwave in 2 second bursts, stirring each time, until gelatin is dissolved but not hot. Or, you could warm the gelatin in a saucepan over very low heat just to dissolve. Set aside.
- Place the cream and sugar into a food processor using the steel blade. Turn on and process until cream is softly whipped. This should take less than a minute. Alternatively, you could whip the cream with a mixer or whisk.
- Add the sour cream, rose water, and the food coloring, if using, to the processor. Turn on and immediately begin to pour the prepared gelatin in a steady stream into the food processor. Blend for 3 seconds, open the processor lid, scrape the sides and process again for a few seconds more.
- If you have used a mixer, whip in the sour cream, rose water and food coloring, if using, just to blend. Pour in the gelatin in a steady stream, whisking constantly.
- Pour this cream into a glass or allow it to set up and scoop or pipe it. Serve with fresh strawberries or raspberries.
HOMEMADE ROSE ICE CREAM
This is a vintage recipe that I discovered after moving into an old farm house in rural Virginia. It was scribbled on a scrap of paper and dated '1930; Rose Ice Cream.'
Provided by MsMarilyn
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 3h5m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk together the light cream, heavy cream, milk, sugar, rose water, salt, and pink food coloring in a bowl. Pour into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately for soft-serve style or transfer to a container and store in the freezer for a few hours for a firmer ice cream.
Nutrition Facts : Calories 653.9 calories, Carbohydrate 33.3 g, Cholesterol 203.9 mg, Fat 56.8 g, Protein 6.1 g, SaturatedFat 35.4 g, Sodium 167.1 mg, Sugar 26.7 g
ROSE ICE CREAM
Provided by Food Network
Time 5h5m
Yield 1 quart
Number Of Ingredients 6
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 PETAL ICE CREAM
I was hooked after one bite of this very exotic dessert. The first time I ever tried it, it was after some prompting from my friend to just "try it!" Well I did and after a while would haunt this ice cream shop in New Hope Pennsylvania, because that was the only other place I could find it (although thiers was not quite as good) I finally found a recipe after a google search. Thank you to the Border Grill, in Pasadena for publishing this recipe on the NBC4 website! (cooking time is approximate freezing time)
Provided by CHRISSYG
Categories Frozen Desserts
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 670.2, Fat 56.2, SaturatedFat 33.9, Cholesterol 381.9, Sodium 70.1, Carbohydrate 38.7, Sugar 33.5, Protein 5.9
PISTACHIO ROSE WATER ICE CREAM
This ice cream pairs delicate, yet exotic flavors for a dessert that will transport you to far-off places.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 quarts
Number Of Ingredients 8
Steps:
- Spray a 9 by 4 1/2 by 2 3/4-inch loaf pan with cooking spray. Line with plastic wrap, overlapping edges; set aside. Coarsely chop 2 cups pistachio nuts; combine with milk in a medium saucepan. Bring to a gentle boil. Remove from heat, and steep for 1 hour.
- Combine egg yolks and sugar in bowl of electric mixer. Using whip attachment, beat at medium-high speed until very thick and pale yellow, 2 to 3 minutes. Meanwhile, strain milk; discard nuts. Bring milk back to a simmer.
- Whisk half of the hot milk into the sugar mixture, and return to saucepan. Cook over medium-low heat, stirring, until thick enough to coat a wooden spoon, 8 to 10 minutes.
- Remove from heat. Stir in cream; pass through a fine strainer. Pour into a medium bowl; chill over ice bath. Stir in rose water.
- Pour half of mixture into an ice-cream maker, and freeze according to manufacturer's instructions. Before removing ice cream, add 1/2 cup whole pistachio nuts, churning until incorporated, about 30 seconds. Spoon ice cream into prepared pan, and transfer to freezer. Freeze remaining mixture in ice-cream maker, adding remaining pistachio nuts at end. Remove pan from freezer; add second layer of ice cream. Cover with overlapping plastic wrap; freeze.
- To serve, invert loaf pan onto serving plate. Cover bottom and sides of pan with cold wet towel; rub for about 1 minute. Pull plastic wrap down; ice cream will slide from pan. Remove plastic wrap, slice, and serve.
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- Combine the milk and sugar in a large bowl using a hand mixer until the sugar is dissolved (about 2 minutes).
- Add the remaining ingredients and continue mixing until combined. The concentration of rose water can vary, so it's a good idea to build up to the 1/4 cup (4 tablespoons) a tablespoon at a time so you can give it a taste and add more without adding too much.
- Pour the mixture into the bowl of your ice cream maker and run the machine for about 30 minutes or until it reaches the consistency you like.
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