Raspberry Rose Ice Cream
Looking for a fancy dessert without the hard work? This homemade ice cream blends tart berries with gentle floral notes. It is smoother than store-bought tubs and way easier than baking a cake. No hot custards or egg yolks required!
- Prep Time: 5 minutes
- Cook Time: 0 minutes (churning takes ~20 minutes)
- Total Time: 10 minutes (plus freezing)
- Yield: 6 servings (1 quart) 1x
- Category: Dessert / Frozen Treats
- Cuisine: French-Inspired
Ingredients
- 2 cups heavy cream (36% to 40% milk fat)
- 1 cup whole milk
- ½ cup granulated sugar
- 2 to 4 tbsp pure food-grade rosewater
- 1 pint fresh raspberries (or frozen, thawed and drained)
Instructions
In a bowl, mix the heavy cream, whole milk, and sugar. Whisk for 1 to 2 minutes until the sugar dissolves completely.
Pour in the rosewater 1 tablespoon at a time. Taste after each drop! You want a light floral scent. Too much makes it taste like bath soap.
Pour the liquid into your ice cream maker. Churn for 20 to 25 minutes. Stop when it looks like soft-serve.
Crush the raspberries with a fork. You can toss them into the machine during the last two minutes, or gently swirl them in by hand right after churning.
Spoon the soft ice cream into a container. Press parchment paper onto the surface to stop air from touching it. Freeze for 3 to 4 hours.
Notes
Tips & Tricks
- No machine? Whip the cream to soft peaks. Fold in a can of sweetened condensed milk, sugar, rosewater, and berries. Freeze for 6 hours.
- Taste as you go. Rosewater brands vary in strength. Start small!
- Ditch low-fat milk. Skim milk contains too much water. That turns your treat into an icy block.
Serving Suggestions
- Let it rest. Take the tub out 5 minutes before scooping so it softens.
- Top it off. Serve in glass dishes alongside almond cookies or lemon cake.
Storage Instructions
- Keep it cold. Store in an airtight container at the back of your freezer, not the door.
- Shelf life: Best enjoyed within 2 weeks.
Find it online: https://icecreamin.com/raspberry-rose-ice-cream/