Recipes>Rosewater Recipes
Easy Peasy Rose Ice Cream
by Claire Thomson from The Five O’Clock Apron
Easy
Makes about 500g
A beautifully fragrant and delicate rose ice cream recipe from Claire Thomson’s The Five O’Clock Apron cookbook. A refreshing treat for a summer’s day.
Discover more delicious Ice Cream and Sorbet recipes
Home-made hot weather saviours
From the book
The Five O’Clock Apron
Claire Thomson
Buy From
Introduction
Used as an ingredient, rose water offers sweetly perfumed rosy notes that are particularly flattering in creamy puddings. In this ice cream, similar to an Indian kulfi, the rose water goes especially well with the dusky sweetness of the evaporated milk.
Tags
Ingredients
| 1 x 410ml | tin of evaporated milk |
|---|---|
| 130g | caster sugar |
| 60ml | rose water (see note below) |
Essential kit
You will need an electric whisk and an ice-cream maker.
Method
Refrigerate the tin of evaporated milk the night before you plan on making your ice cream.
In a bowl, using an electric whisk, whip the cold evaporated milk with the sugar until doubled in size and ribbons from the beaters trailing through the mix begin to form – this should take a good 10 minutes.
Add the rose water and beat for a few seconds.
Pour the mix into an ice-cream maker and churn as per the machine’s instructions, or simply pour the whipped mix into a tub, lid it and freeze immediately.
Freeze for at least a couple of hours before eating. If eating the ice cream several days after making it, you may need to remove it from the freezer 30 minutes before serving to make it easier to scoop.
VARIATION By all means play around with flavours – use vanilla extract instead of rose water, throw in some raspberries as you churn the mix, or add some maple syrup and a handful of walnuts. Experiment: this method is fairly foolproof.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Ice Cream and Sorbet Recipes
View all
Miso Caramel Ice Cream Bomba
by Ixta Belfrage from Mezcla
Strawberry, Beetroot and Apple Lollies
by Annabel Karmel from Annabel Karmel’s New Complete Baby & Toddler Meal Planner – 4th Edition
More Easy Recipes
View all
The Batch Lady’s Ratatouille-Inspired Hake Parcels
by Suzanne Mulholland from Batch From Scratch
Nadiya Hussain’s Tandoori Chicken Drums
by Nadiya Hussain from Nadiya’s Quick Comforts
More Summer Recipes
View all
José Pizarro’s Smoked Sardines with Salmorejo
by José Pizarro from Recipes from Andalusia
Ixta Belfrage’s Tropical Prawns with Plantain and Pickled Shallots
by Ixta Belfrage from FUSÃO
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
