It seems that during this quarantine time, a lot of people have turned into experimenting with different recipes. I’ve been doing the same and I’m loving it! I always liked cooking even when I was a kid and to this day, my family reminds me of my pretend cooking shows that I held in our kitchen.
I came across an interesting recipe for Rose Water ice cream and my Persian side got intrigued. I’m not a HUGE fan of Rose Water as it triggers weird memories of mosques and how Rose water was used to mask the smell of feet & sweat, not that I frequented mosques but I’m triggered by that image. Anyways, I digress and just created a gross picture in your head right before making a super delicious ice cream….
I really enjoyed how simple making ice cream is and the refreshing and tasty flavour of this ice cream. I halved the original recipe in here as there’s only 2 of us eating in this house and we like to make smaller portions of everything. This recipe will make enough Ice cream for 4 small size portions or 2 healthy sized portions (about 3 cups). You can easily double the measurements to get 6 servings.
Keep in mind, if you don’t have an ice cream maker and like me you are doing this the old fashion way of stir & refreeze, make this ice cream earlier in the day so it would be ready by dessert or snack time.
Now, let’s make it!
- Mixing bowl
- Measuring cups
- Measuring spoons: tbsp & tsp
- Hand mixer
- Ice cream maker or Freezer safe shallow container with lid
- Ice cream scoop
- Serving bowls
- Whole Milk: 6 tbsp
- Sugar: 1/4 cup
- Heavy/whipping cream: 1 cup
- Vanilla: 1/4 tsp
- Rose water*: 2 tbsp
- Pink food colouring: 1 drop (optional)
- Dry rose petals**: enough to decorate or mix in to the mixture for some colour
- If you are making your ice cream using an ice cream maker, make sure you have already put the inner bowl of your ice cream maker in the freezer the night before and your machine is ready to go! If you do NOT have an ice cream machine, don’t worry I don’t have one either. Keep reading.
- Mix the Milk and Sugar in a bowl till the sugar is completely dissolved.
- Add Cream, Vanilla and food colouring to the mixture and mix. You can skip the food colouring if you don’t have any.
- Add Rose water 1 tbsp at a time to ensure you are happy with the flavour intensity. You can add a small amount of the dried rose petals at this point in your mixture to dress it up a bit. If you don’t, it’s fine too. I did it for mine as I don’t use food colouring and this way I get some colour in my ice cream mixture.
- Now that everything is mixed together, pour the mixture in the ice cream maker and let it do its thing and in 30 mins you should have your ice cream. If the consistency is still not what you were looking for, stick the mixture in the freezer till it’s more “solid”. If you do NOT have an ice cream maker (like me!), pour your mixture in a freezer safe container preferably with lid*** and stick it in the freezer for about an hour or hour and half. Take the container out, the mixture should be starting to freeze from the edges, grab a fork and break and mix the frozen and liquid parts of the mixture. Stick it back in the freezer. Keep doing this till you get to the right consistency. Mine took about 6hrs to get to the state that I like my ice cream and I stirred it about 4 times.
- When your mixture is in a consistency that you like for your ice cream, serve it up in bowls and if you have some whipped cream add a dollop on top and sprinkle some dried rose petals for color/decoration on top of it. I sprinkled a little lemon zest on the whipped cream as well to add to the freshness. Try it, its a great combination with the whipped cream and the ice cream. Tastes like the Sun on a Spring day!
*Rose water can be found in specialty stores and some grocery stores like Loblaws carry them in the ethnic food aisle. I use Rose Water from Cortas and Amazon carries them as well and you can find it HERE!
**Dried rose petals are a normal thing in Persian kitchens and they smell sooooo good. The rose petals are available in some specialty stores. If you can’t find any, you can skip it as the flavour of the ice cream comes from the Rose water.
***I use a shallow rectangular container from Pyrex so I know it won’t shatter in the freezer and has a good secure lid to avoid any spills. Shallow dishes are recommended as it takes less time for the mixture to freeze and it’s easier to stir the frozen bits as it won’t be super hard to break.
I added some blueberries to mine too. I couldn’t wait to and had to eat some before taking my picture.
I hope you try to make this ice cream at home and let me know how you liked it!