Homemade Rose Ice Cream Recipes

Steps:

• Add the saffron to the warm milk and set aside for 15 minutes.
• Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.

Steps:

• Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs in a medium mixing bowl. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large clean bowl to cool slightly, then stir in the sweetened condensed milk, vanilla, and 1 tablespoon rose water. Cover and refrigerate until cold or overnight. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. Add 2 tablespoons crushed candied rose petals to the machine when the ice cream is semi-frozen. Allow the machine to mix in the flowers. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Steps:

• Wash the rose petals in cold water and pat dry. In a heavy, non-reactive saucepan, place petals of 2 roses, milk, cream, and ½ cup of the sugar. Place over medium heat and heat to just under boiling. Let steep about a half hour to infuse.
• Combine the egg yolks and the remaining ½ cup of sugar in a mixing bowl. Whisk until thick and pale yellow. Bring the rose/cream mixture back to a near boil and whisk ¼ of the warm mixture into the egg and sugar mixture. Then pour all of the egg mixture into the rose milk and place over low heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
• Strain into a bowl and chill on ice. Pour into the ice cream maker and freeze according to the manufacturer's instructions. Transfer finished ice cream into bowl and add the torn petals from the remaining rose. Fold into ice cream and pack into freezing container.

Steps:

• Heat the milk slowly in a pan to boiling point.
• 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.
• 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).
• 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).
• 30 minutes before serving, place the ice cream in the fridge to soften.