Rose Water Ice Cream

A smooth cream that coats the palate, defined by the floral scent of rose water. The texture is sleek, crystal-free, and leaves a lingering fresh sensation.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 358
• Protein: 11 g
• Carbs: 32 g
• Fat: 21 g

Ingredients

• 333.3 ml Whole milk ( fresh )
• 166.7 ml Cream ( liquid )
• 100 g White sugar
• 4 piece Egg ( yolks only )
• 2 tbsp rose water
• 20 g Roasted salted pistachio optional ( crushed )
• 0.7 tbsp Dried rose petals ( for decoration )

Instructions

1. Heat the base

   In a saucepan, pour the whole milk and cream. Bring to a simmer over medium heat. Remove from heat at the first bubbles.

2. Whisk the yolks

   Whisk the egg yolks with the white sugar until the mixture lightens and becomes frothy.

3. Cook until thickened

   Pour the hot milk over the eggs while whisking, then return everything to the saucepan. Cook over low heat, stirring constantly with a spatula. The cream is ready when it coats the spoon: a line drawn with a finger on the spatula should stay clear.

4. Flavor and cool

   Off the heat, stir in the rose water. Strain the cream through a fine-mesh sieve to remove any cooked egg bits. Let cool completely in the refrigerator.

5. Churning and finishing

   Pour the cold preparation into the ice cream maker. Churn until firm and smooth. Add the crushed pistachios and dried rose petals at the end of the cycle.

Chef's tips

• Never boil the custard once eggs are added, or it will curdle.
• Use high-quality distilled rose water to avoid a chemical aftertaste.

Storage

Store in the freezer in an airtight container. Take out 10 minutes before serving to regain softness.