Rose Ice Cream
Velvet Rose Petal Cream: Floral Homemade Rose Ice Cream
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 large egg yolks
1/4 cup rose water
A few drops of pink food coloring (optional)
1 teaspoon vanilla extract
Directions:
In a medium saucepan, heat the heavy cream and whole milk over medium heat until it just begins to simmer. Remove from heat.
In a separate bowl, whisk the egg yolks and sugar together until pale and thick.
Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
Remove from heat and stir in rose water, vanilla extract, and pink food coloring if using.
Pour the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits.
Chill the mixture in the refrigerator for at least 4 hours or overnight.
Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until soft serve consistency.
Transfer to a container and freeze for at least 2 hours before serving.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Chilling Time: 4+ hours | Total Time: 6 hours 30 minutes
Kcal: Approximately 220 kcal per serving (1/2 cup) | Servings: 6 servings
#roseicecream #floralicecream #homemadeicecream #rosewater #dessertlover #icecreamrecipe #summerdessert #flavoredicecream #creamyicecream #foodblogger #homemadedesserts #easyicecream #artisanicecream #vanillarecipe #flowerflavors #icecreamlover #sweettooth #icecreamtime #roseflavor #gourmetdessert
Indulge in the delicate floral notes of this homemade Rose Ice Cream — creamy, fragrant, and perfect for warm days!
Rose Ice Cream
Velvet Rose Petal Cream: Floral Homemade Rose Ice Cream
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 large egg yolks
1/4 cup rose water
A few drops of pink food coloring (optional)
1 teaspoon vanilla extract
Directions:
In a medium saucepan, heat the heavy cream and whole milk over medium heat until it just begins to simmer. Remove from heat.
In a separate bowl, whisk the egg yolks and sugar together until pale and thick.
Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
Remove from heat and stir in rose water, vanilla extract, and pink food coloring if using.
Pour the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits.
Chill the mixture in the refrigerator for at least 4 hours or overnight.
Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until soft serve consistency.
Transfer to a container and freeze for at least 2 hours before serving.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Chilling Time: 4+ hours | Total Time: 6 hours 30 minutes
Kcal: Approximately 220 kcal per serving (1/2 cup) | Servings: 6 servings
#roseicecream #floralicecream #homemadeicecream #rosewater #dessertlover #icecreamrecipe #summerdessert #flavoredicecream #creamyicecream #foodblogger #homemadedesserts #easyicecream #artisanicecream #vanillarecipe #flowerflavors #icecreamlover #sweettooth #icecreamtime #roseflavor #gourmetdessert
🌹🍦 Indulge in the delicate floral notes of this homemade Rose Ice Cream — creamy, fragrant, and perfect for warm days!
