Rose Water Ice Cream

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 3 tablespoons rose water
• 275 ml whole milk
• 4 large egg yolks
• 110 g superfine sugar
• 284 ml heavy cream

Recipe

• 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.