Best Rose Ice Cream Recipes

BASTANI (PERSIAN ROSE WATER, SAFFRON AND PISTACHIO ICE CREAM)

Steps:

• In a medium thick-bottomed bot, slowly heat the milk to boiling while stirring. Add the vanilla extract and saffron. Continue to cook on low heat, stirring occasionally while doing the next step.
• Beat the egg yolks with the sugar until smooth and foamy. Very carefully and slowly, pour the egg/sugar mixture into the milk. Make sure to stir it rapidly with a fork or use a whisk while pouring (or you will end up with scrambled eggs in the ice cream!).
• Continue heating the mixture on low heat while stirring constantly with a wooden spoon until thickened (it should be foamy and coat the spoon).
• Pour the custard mixture into a bowl, and refrigerate until well chilled.
• Once cold, stir in the cream, rose water or extract, and chopped pistachios.
• Churn in an ice cream maker until finished (or, stick in the freezer and vigorously stir every 30 minutes or so to break up the ice crystals, until it is homogenous and frozen).

ROSE ICE CREAM

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.

ROSE PETAL PISTACHIO ICE CREAM

Steps:

• Rinse the rose petals in cold water, and pat dry. Place 2/3 cup of rose petals in a saucepan with the heavy cream, half-and-half cream, and 1/3 cup of sugar. Place over medium heat, and bring the mixture to a bare simmer, stirring constantly. Remove from heat, and let the cream and rose petals steep for about 30 minutes. If you prefer, strain out the used rose petals. Set the remaining 1/3 cup of uncooked rose petals aside for later.
• Preheat oven to 350 degrees F (175 degrees C). Spread pistachio nuts out onto a baking sheet, and bake until lightly toasted and fragrant, about 5 minutes. Remove from oven and let cool.
• Prepare an ice water bath for rapidly chilling the ice cream mix: set a large bowl in the sink, and fill with ice cubes and enough water to let the cubes begin to melt. Place a strainer over a 2-quart bowl and set it in the ice bath. Have the ice water bath and bowl ready while you make the custard.
• Place the egg yolks and 1/3 cup of sugar in a mixing bowl and whisk the yolks and sugar until thick and pale yellow.
• Place the saucepan with the rose-scented cream back over medium-low heat, and bring almost to a simmer, stirring constantly. Gradually pour about a cup of the hot rose cream into the egg yolks, whisking constantly. Repeat with the remaining hot cream. Return the mixture to the saucepan and cook, stirring constantly, until the mixture is smooth, thickened, and coats the back of a spoon, about 5 more minutes. When mixture is just thickened, remove it from the heat.
• Pour the hot custard through the strainer into the chilled bowl in the ice bath.
• Stir the ice cream mix for about 2 minutes to prevent lumping, and mix in the rose water. Start with 1 teaspoon of the flavoring, and add more to taste, up to 2 or more tablespoons. Stir in food coloring, if desired. Place a sheet of plastic wrap against the surface of the ice cream mix, squeezing out any air pockets. Chill the ice cream mix for at least 2 hours or overnight.
• Place the chilled ice cream mix into an ice cream freezer, and freeze according to manufacturer's instructions. When the ice cream is soft-frozen, scoop into a lidded container, and stir in the remaining rose petals and the pistachios to combine. Freeze, covered, for several hours to firm up before serving.

PISTACHIO ROSE WATER ICE CREAM

Steps:

• Spray a 9 by 4 1/2 by 2 3/4-inch loaf pan with cooking spray. Line with plastic wrap, overlapping edges; set aside. Coarsely chop 2 cups pistachio nuts; combine with milk in a medium saucepan. Bring to a gentle boil. Remove from heat, and steep for 1 hour.
• Combine egg yolks and sugar in bowl of electric mixer. Using whip attachment, beat at medium-high speed until very thick and pale yellow, 2 to 3 minutes. Meanwhile, strain milk; discard nuts. Bring milk back to a simmer.
• Whisk half of the hot milk into the sugar mixture, and return to saucepan. Cook over medium-low heat, stirring, until thick enough to coat a wooden spoon, 8 to 10 minutes.
• Remove from heat. Stir in cream; pass through a fine strainer. Pour into a medium bowl; chill over ice bath. Stir in rose water.
• Pour half of mixture into an ice-cream maker, and freeze according to manufacturer's instructions. Before removing ice cream, add 1/2 cup whole pistachio nuts, churning until incorporated, about 30 seconds. Spoon ice cream into prepared pan, and transfer to freezer. Freeze remaining mixture in ice-cream maker, adding remaining pistachio nuts at end. Remove pan from freezer; add second layer of ice cream. Cover with overlapping plastic wrap; freeze.
• To serve, invert loaf pan onto serving plate. Cover bottom and sides of pan with cold wet towel; rub for about 1 minute. Pull plastic wrap down; ice cream will slide from pan. Remove plastic wrap, slice, and serve.

BOSC PEARS IN ROSé WINE WITH PERSIMMON ICE CREAM

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add pears, cut side down. Tuck thyme sprigs around pears. Cook until cut sides are brown (do not turn pears over), about 3 minutes. Transfer pears to plate. Add rosé wine and wildflower honey to same skillet and boil until mixture is reduced to about 1 cup, scraping up any browned bits, about 4 minutes. Reduce heat to medium-low and add pears, cut side up. Spoon some of juices in skillet over pears, cover skillet, and simmer until pears are tender, about 10 minutes. DO AHEAD: Pears can be made 4 hours ahead. Uncover and let stand at room temperature. Rewarm pears before continuing, if desired.
• Place 1 warm or room-temperature pear half, cut side up, on each of 6 plates. Drizzle pears with sauce from skillet. Spoon scoop of Persimmon Ice Cream alongside pears and serve.

ROSE ICE CREAM

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.

ROSE-GERANIUM-AND-CARDAMOM ICE CREAM

Steps:

• Combine cream, milk, geranium leaves, and cardamom pods in a saucepan; cook over medium-high heat, stirring occasionally, until mixture is scalding hot (do not let simmer), about 2 minutes. Remove from heat. In a large heatproof bowl, whisk yolks with sugar and salt until smooth and pale. Whisking constantly, ladle half of cream mixture into yolk mixture, a little at a time, until combined. Whisk yolk-and-cream mixture back into saucepan with remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon and a thermometer registers 180 degrees, 5 to 7 minutes.
• Pour custard through a medium-mesh sieve into a bowl set in an ice-water bath. Let cool completely, stirring frequently, about 10 minutes.
• Churn custard in an ice cream maker (following manufacturer's instructions) until it has texture of soft-serve ice cream. Freeze in an airtight container until firm, at least 4 hours and upto 1 month. If ice cream is frozen solid, transfer to refrigerator to let soften slightly before serving, about 20 minutes. Serve, with peaches and cookies.

ROSE WATER ICE CREAM

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.

HOMEMADE ROSE ICE CREAM

Steps:

• Whisk together the light cream, heavy cream, milk, sugar, rose water, salt, and pink food coloring in a bowl. Pour into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately for soft-serve style or transfer to a container and store in the freezer for a few hours for a firmer ice cream.

ROSE PETAL ICE CREAM

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.

HOMEMADE ROSE PETAL PISTACHIO ICE CREAM

Steps:

• 1. Heat the cream and milk over medium heat for 5 to 8 minutes, until the mixture is just below the boil. In a small bowl beat together the egg yolks, sugar and vanilla until the mixture is smooth. Add about ¼ cup of the hot cream mixture to the yolks stirring vigorously so the eggs won't scramble. Add warmed yolk mixture back to the heated cream, whisking constantly over low heat until the mixture thickens slightly, about 3 to 5 minutes. Stir in the rose water and rose jam. Cool the mixture completely in ice water bath (my prefered method) or in the refrigerator. Pour the cooled custard into your ice cream maker and follow the manufacturer's directions. When finished churning , remove the ice cream and fold in the pistachios and rose petals if using, mixing well to distribute evenly. Freeze ice cream until ready to serve.

SAFFRON ICE CREAM WITH ROSE WATER SYRUP

Steps:

• Bring the milk and heavy cream to a boil.
• Add the saffron, remove from heat and leave to infuse overnight in the refrigerator.
• The next morning, beat the egg yolks and sugar in a bowl until smooth and white.
• Gradually add the saffron infusion, beating well after each addition.
• On the stove top, place mixture in a metal bowl placed over a pot of rapidly boiling water.
• Cook until the mixture coats the spoon.
• Pass the mixture through a fine sieve. Save the saffron filaments and return them to the mixture.
• Allow to cool. Once cold, chill in a metal bowl in the freezer and remove at 1 hour intervals and beat until set. You can also use an ice cream freezer.
• To make syrup:.
• Stir 1 1/2 cups water and sugar in a saucepan over medium-low heat until sugar dissolves.
• Increase heat to medium-high.
• Add cinnamon stick and boil mixture until syrup is reduced to a scant 1 cup amount, about 10 minutes.
• Mix in rose water and cool. Serve ice cream in individual bowls and drizzle syrup on top.

CHERRY RIPPLE, CHOCOLATE & ROSE ICE CREAM

Steps:

• Line a 900g loaf tin with parchment or cling film. Tip the cherries into a food processor with 2 tbsp syrup from the tin, add the rose water and blend to a purée.
• Whip the cream until it holds soft peaks, then stir in the condensed milk and half the cherry purée. Pour roughly a third of the mixture into the loaf tin, swirl through some of the purée and scatter with chocolate, then repeat the layers until you've used all the ingredients up. Freeze for at least 4 hrs. Turn out the ice cream, slice and serve with biscuits and extra cherries, or use a scoop for balls to fill ice cream cones.

SUPER QUICK EXOTIC ROSE ICE CREAM

Steps:

• Place the strawberry ice cream in a large freezable, airtight container & gently mix in the rose water. Take your cardamom seeds & roughly grind then add to the ice cream. Place in the freezer to chill whilst you make the meringues.
• Preheat the oven to 150-160c. Whip the egg white until soft peak stage then whisk in the sugar & cream of tartar.
• Spoon the meringue mix onto a baking sheet lined with aluminium foil. Use the back of the spoon to smooth the meringue into flat circles approx 1cm high & 8 cm wide. Place in the oven & cook for 25 minutes.
• Turn the oven off but leave the meringues in the oven to dry out for approx 1 hour.
• When the meringues have dried out & have been allowed to cool, chop them up & very gently fold them into the ice cream. Return the ice cream to the freezer for at least 20 minutes or until ready to serve.
• To serve the ice cream, spoon into individual serving bowls, top with chopped pistachios & rose petals if using - enjoy!

ROSE PETAL ICE CREAM

Steps:

• 1. Wash the rose petals in cold water and pat dry. In a heavy, nonreactive saucepan, place petals of 2 roses, milk, cream, and 1/2 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 1/2 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 1/4 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.

ROSE PETAL ICE CREAM

Steps:

• Put the cream, milk and rose petals in a med saucepan and bring to just below a boil. Remove from heat, cover, and leave to infuse until cool. Whisk egg yolks, sugar, and honey together in a large metal or china bowl until pale and creamy. Strain the rose-flavored milk into the egg mixture and return to pan, or put the bowl over a pan of boiling water. Cook very gently until slightly thickened, but do not let boil. Add a drop or two of coloring. Chill the custard mixture, then freeze it, or process it in an ice-cream maker. Store in the freezer. Leave it to soften from frozen for about 20 minutes before serving.

STRAWBERRY-ROSE GERANIUM ICE CREAM

Steps:

• In a small saucepan bring the half and half and sugar to a boil. Stir in the rose geranium leaves, cover and remove from the heat. After about 10 minutes, strain the cream and let it cool. If using rose water, simply warm the half and half and sugar over medium heat long enough to dissolve the sugar (about 1 to 2 minutes) and stir in the rose water. Cool. Wash and hull the strawberries. Puree them in a blender or food processor until fairly smooth. You should have 2 cups. Stir the strawberries and infused mixture together and chill in the refrigerator until cold to the touch. Freeze in an ice cream maker according to manufacturer's instructions.

ROSE ICE CREAM

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.
• Note: For the rose syrup I used Rooh Afza, a very famous rose syrup made in India. Rooh Afza is usually had with cold water or milk or added to desserts. You can pick it up from any Indian grocery store.
• Note: If you want to enhance the pistachio flavor toast the nuts on a baking sheet in a 350 degree F oven for 5 to 10 minutes until they are slightly brown.

ROSE MARY'S KOOL-AID ICE CREAM

Steps:

• Pour evaporate milk into a medium size bowl, and chill until almost frozen, with ice crystals around the edge of bowl. Chill beaters and then beat at high speed until fluffy. Combine sugar with Kool- Aid and gradually add to milk. Beat until very stiff. Freeze in a 2 1/2 quart container until firm.
• Spoon into dessert bowls. You might want to add some sweetened but drained strawberries to the red flavor before freezing for an added bonus. We usually just had it plain. But it was really good on a hot Southern Summers Day in Rural Arkansas when we were growing up.

MAKE YOUR OWN ICE CREAM CAKE BY ROSE

Steps:

• In a 9x13 glass pan make a chocolate cookie crumb crust and spread it on the bottom of a slightly buttered pan. Bake at 350 8 minutes. Cool completely. After cookie crumb is cooled spread a layer of sunday syrup. Allow ice cream to soften enough to spread onto the sunday syrup put in freezer for 10 minutes. Remove and spread the hot fudge over the top of the ice cream. If desired spread with nuts on top or caramel swirls. Refreeze until ready to serve. Use whatever flavor ice cream you and your family like. So they get a cake and this ice cream too. They love it and so very easy.