Rose Water Ice Cream Recipes

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.

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.

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.

Steps:

• Add an inch of water to the bottom half of a double boiler and bring it to a simmer over a medium flame. (See below if you do not have a double boiler.).
• Combine the milk and cream in another pot and heat the mixture gently over a low flame.
• In the top of the double boiler, whisk the egg yolks and sugar to combine. Set the mixture over the simmering water and keep whisking as you slowly pour in the warm milk and cream. Continue to whisk until the mixture begins to thicken-do not allow it to boil or it will curdle. When the mixture has thickened enough to lightly coat the back of a spoon, remove from the heat.
• Stir in the grated lemon zest and let cool to room temperature.
• Stir in one tablespoon of rosewater and taste. If a stronger flavor is desired, add a little more rosewater, a teaspoon at a time. Pour the mixture into a covered container and chill in the refrigerator for 3 or more hours.
• Taste the mixture after it is cold and adjust the flavor if necessary. Freeze in an ice cream maker according to the manufacturer's directions. For my ice cream maker, the mixture was done churning in about 30 minutes.
• Serve as soon as it is ready, garnished with organic, unsprayed rose petals if desired. Or place in a covered container and store in the coldest part of your freezer.
• Note: If you do not have a double boiler, you can approximate one by setting a large, heat-proof bowl into the top of medium, heavy-bottomed pot filled with an inch of water. Be sure that the simmering water does not touch the bottom of the bowl, or the ice cream mixture may curdle. The bowl should sit partway into the pot, but well above the water.

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.

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.

Steps:

• Tip the lychees with their syrup into a food processor, add the raspberries (they are only there to make it pink) and blitz until smooth. Add the rosewater and blitz again.
• In a clean bowl, whisk the cream to soft peaks. Stir in the lychee and raspberry mix and the condensed milk, and give it all one final quick whisk to get rid of any lumps. Tip it into a plastic container with a lid. Freeze for at least 3 hrs - there's no need to churn it.
• When it's ready, spoon into tumblers and sprinkle each one with 1 tsp popping candy.