Ingredients
-
3
-
275
-
4
-
110
-
284
-
-
-
-
-
-
-
-
-
-
Directions
Rose Water Ice Cream, This recipe comes from a cutting from a Sainsburys magazine article on Moroccan cuisine, that Ive been saving since July 2001 I love rosewater, I love ice cream, but Im afraid that so far this remains un-tested But it does sound lovely and I know Ill make it one day! This recipe is suitable for ice-cream machines, but you dont need one Cooking time is freezing time, but an ice-cream machine will be quicker Posted for Zaar World Tour 2005 , I just made this and it tastes exactly like my childhood Just like the kind served at Persian restaurants , 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!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat the Milk Slowly in a Pan to Boiling Point. |
|
2
Done
|
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
Done
|
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
Done
|
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
Done
|
30 Minutes Before Serving, Place the Ice Cream in the Fridge to Soften. |
