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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (77g) Recipe makes 8 servings The following items or measurements are not included below: rose water |
||
| Calories 169 | ||
| Calories from Fat 147 | (86%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.4g | 25% | |
| Saturated Fat 9.6g | 47% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 156mg | 52% | |
| Sodium 30mg | 1% | |
| Potassium 83mg | 2% | |
| Total Carbohydrate 3.0g | 1% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 2.0g | ||
| Protein 3.1g | 6% | |
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Ingredients
- 3 tablespoons rose water
- 275 ml whole milk
- 4 large egg yolks
- 110 g superfine sugar
- 284 ml heavy cream
Directions
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.
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- Course > Desserts > Frozen
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Featured Reviews for This Recipe
From: Habibi
On Jun 2, 2008
Overall this was a nice recipe. It had a good flavor, it was smooth and creamy, and it was easy. I made the mistake of adding nuts to it, which overpowered the delicate flavor of the rosewater (which I would recommend adding more of). I will most definitely be making this again, this time without nuts. Great recipe Mrs. B!
From: tunasushi
On Dec 18, 2005
Hi!
Well, first of all, I have to say that it did not end up tasting like turkish delight for me....It actually tasted like vanilla ice cream....but that doesnt matter, it still tasted nice...I added some chopped up turkish delight to it, to enhance the turkish delight taste which i THOUGHT was going to be in the ice cream...No worries however, over-all a good recipe 
Keep up the good work!
From: Fairy Nuff
On Oct 23, 2005
Wow, we all loved this ice cream, it tasted like Turkish Delight! This recipe has inspired me to make more home made ice cream so I think I'll have to buy an ice cream machine! Thanks Caroline for a delicious dessert!
From: evelyn/athens
On Jul 14, 2006
I have access to GREAT rose water here in Greece (made my nuns somewhere) and got a lovely, delicately-fragrant ice cream. Personally, I love the taste of roses (they do have flavour, people) and will definitely make this again. Served with a sprinkle of chopped pistachios.
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