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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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This recipe comes from a cutting from a Sainsbury’s magazine article on Moroccan cuisine, that I’ve been saving since July 2001. I love rosewater, I love ice cream, but I’m afraid that so far this remains un-tested. But it does sound lovely and I know I’ll make it one day. This recipe is suitable for ice-cream machines, but you don’t need one. Cooking time is freezing time, but an ice-cream machine will be quicker. Ingredients:
3 tablespoons rose water |
275 ml whole milk |
4 large egg yolks |
110 g superfine sugar |
284 ml heavy cream |
Directions:
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.
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