Strawberry Rosewater Ice Cream

Strawberry Rosewater Ice Cream
  • PREP TIME
    10 mins
  • COOK TIME
    5 mins
  • TOTAL TIME
    3 hrs 30 mins
  • SERVING
    8 People
  • VIEWS
    15

A delicately floral and fruity ice cream, perfect for a refreshing summer treat. The subtle hint of rosewater elevates the natural sweetness of ripe strawberries to create an unforgettable dessert.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    22 g
  • Cholesterol
    161 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    15 g
  • Sodium
    110 mg
  • Sugar
    19 g
  • Fat
    24 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
30 mins

Prepare the Strawberries: In a medium bowl, combine the hulled strawberries and 1/3 cup of sugar. Gently mash the mixture with a potato masher or fork until the strawberries release their juices. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. (Time: 30 minutes +)

02

Step
8 mins

Make the Custard Base: In a medium saucepan, whisk together the egg yolks, milk, salt, and the remaining 1/3 cup of sugar. Cook over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the mixture thickens enough to coat the back of the spoon. This should take about 5-8 minutes, and the temperature should reach 175°F (80°C). Be careful not to let it boil.

03

Step
2 hrs

Chill the Custard: Immediately transfer the custard to a chilled bowl (an ice bath will speed up the cooling process). Stir occasionally to prevent a skin from forming on top. Refrigerate until completely cooled, at least 2 hours, or preferably overnight. (Time: 2 hours +)

04

Step
25 mins

Combine and Churn: Once the custard base is thoroughly chilled, stir in the heavy cream, rosewater, and the macerated strawberry mixture. Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-25 minutes. (Time: 20-25 minutes)

05

Step
2 hrs

Harden (Optional): For a firmer consistency, transfer the churned ice cream to an airtight container and freeze for an additional 2-3 hours before serving. (Time: 2-3 hours)

For a more intense strawberry flavor, consider using freeze-dried strawberry powder in the base.
Adjust the amount of rosewater to your preference. Start with 1/4 cup and add more to taste.
If you don't have an ice cream maker, you can still make this recipe using the no-churn method. Simply freeze the mixture in a shallow container, whisking every 30 minutes for the first 2-3 hours to break up ice crystals.

Francisca Waters

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.4/ 5 ( 5 Ratings)
Total Reviews: (3)
  • Vince Collins

    I made this for a dinner party, and it was a huge hit! Everyone raved about the flavor.

  • Astrid Hane

    The recipe was easy to follow, and the results were amazing. Definitely making this again!

  • Ralph Krajcik

    This ice cream is heavenly! The rosewater adds such a unique and delicate touch.

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