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Author Notes: This Middle Eastern twist on a summer favourite makes silky smooth rose ice cream to be enjoyed on a sunny day. Using fresh/dried roses and rose water makes all the difference and deepens the floral flavour. —Fahad
Makes ~2 quarts; 1.9 litres
- 2 cups whole or 2% milk
- 3 cups heavy cream, divided
- 1 1/2 cups sugar, divided
- 4 egg yolks
- 1 pinch salt
- 1/4 cup dried roses, or
- 1 1/2 cups fresh rose petals (optional)
- 1 tablespoon cornstarch
- 2-4 tablespoons rose water
- red food colouring (optional)
- Heat the milk, 2 cups heavy cream, roses (if using), 1 cup sugar, and salt in a saucepan over medium heat, stirring occasionally.
- Just before the milk bubbles, remove from heat, cover, and let steep for 1 hour
- Whisk the egg yolks, remaining sugar, and cornstarch together until pale and thick
- Reheat the milk until just before it boils, then temper the egg mixture by adding 1/2 a cup of the milk while whisking. Repeat the tempering process, then pour the yolks into the rest of the milk and combine.
- Set a sieve over a bowl with the remaining cold cream in it. (I like to place a nut milk bag over the sieve to catch the small bits of egg and rose)
- Cook over a medium-low heat for a couple minutes until thickened and almost boiling, then lower the heat down and cook for an additional 4-5 minutes until thickened. Pour through the sieve, and push through any remaining liquid, then stir it together with the rose water and food colouring (if using). If you steeped the milk with the roses, add 2 tablespoons of rose water. If you didn't, add 4.
- Chill the mixture for 4 hours or overnight, then churn according to your manufacturer's instructions. If desired, freeze for 2 hours to harden.
- If you don't have an ice cream maker, just put the custard into a container and freeze for 4-6 hours, stirring every 15-30 minutes. The texture won't be the same, but it will taste great!
- This recipe was entered in the contest for Your Best Middle Eastern Recipe