Rose Water Ice Cream – a delicious recipe with water, milk, egg yolks, sugar, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the milk slowly in a pan to boiling point.
2
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.
3
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).
4
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).
5
30 minutes before serving, place the ice cream in the fridge to soften.
536
kcal
Calories
38
g
Fat
34
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 3 tablespoons rose water, 275 ml whole milk, 4 large egg yolks, 110 g superfine sugar, and more.
Yes, Rose Water Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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