Can I make this without an ice cream maker?

Absolutely! Use the freeze-and-stir method by placing the mixture in a shallow container and stirring vigorously every 30 minutes for the first 3 hours. The texture will be slightly different but still delicious.

Where can I buy food-grade rose water?

Look for rose water in Middle Eastern grocery stores, health food stores, or online. Make sure it's labeled as food-grade or culinary rose water, not cosmetic rose water.

How long does homemade rose ice cream last?

Properly stored rose ice cream maintains best quality for 2-4 weeks in the freezer. After that, it's still safe to eat but may develop ice crystals and lose some flavor intensity.

Can I reduce the sugar content?

Yes, but sugar affects both sweetness and texture in ice cream. Reducing sugar by more than 25% may result in a harder, icier texture. Try natural sweeteners like maple syrup for better results.

My rose flavor is too subtle. How can I strengthen it?

Add rose water gradually, ¼ teaspoon at a time, until you reach your desired intensity. You can also steep dried rose petals in the warm cream for 10 minutes, then strain before proceeding.

Is this recipe safe for pregnant women?

The custard reaches 170°F during cooking, which pasteurizes the eggs and makes it safe for pregnant women. However, always consult with your healthcare provider about dietary choices during pregnancy.

Rose Ice Cream Recipe: Creamy Floral Dessert in 30 Minutes

Description

Rose Ice Cream is a creamy, fragrant treat infused with delicate rose flavor, offering a unique and irresistible dessert experience.

Ingredients

Scale

Main Ice Cream Base

2 cups heavy whipping cream
1 cup whole milk
¾ cup granulated sugar
6 large egg yolks
2 tablespoons food-grade rose water
1 teaspoon pure vanilla extract
3 drops natural red food coloring (optional)

Garnish & Enhancement

2 tablespoons dried rose petals (culinary grade)
1 tablespoon pistachios, finely chopped
Fresh rose petals for decoration

Substitution Options

Dairy-free: Replace heavy cream with full-fat coconut cream and milk with cashew milk
Vegan: Use cashew cream base with aquafaba instead of egg yolks
Sugar-free: Substitute with erythritol or monk fruit sweetener (adjust to taste)
Gluten-free: This recipe is naturally gluten-free

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Instructions

Prepare Equipment
Set a fine-mesh strainer over a bowl in the fridge and have an ice bath ready.
Heat Cream and Milk
Warm heavy cream and milk in a saucepan over medium heat until small bubbles form. Don’t boil.
Whisk Eggs and Sugar
In a separate bowl, whisk egg yolks and sugar until pale and slightly thick.
Temper the Eggs
Slowly add warm cream to yolks while whisking. Pour mixture back into saucepan.
Cook Custard
Cook over medium-low, stirring constantly, until custard coats the back of a spoon (≈170°F).
Strain and Flavor
Strain into a bowl. Stir in rose water, vanilla, and optional coloring.
Chill
Cool in an ice bath, cover, and refrigerate at least 2 hours or overnight.
Churn or Freeze
Churn in an ice cream maker for 20–25 minutes, or freeze in a shallow container, stirring every 30 minutes for 3 hours.

Prep Time: 15m
freezing time: 4-6h
Cook Time: 15m
Category: Dessert
Cuisine: Middle Eastern-inspired

Nutrition

Calories: 280 calories
Fat: 20g
Carbohydrates: 22g
Protein: 5g