Swiss chard and mixed greens with cashews, avocado, red onion, and citrus fruit on top, all dressed in a citrus vinaigrette. Citrus fruits, such as grapefruit, oranges, tangerines, or pomelos, can be combined in any number.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 3 hrs 15 mins |
| Total Time: | 3 hrs 30 mins |
| Servings: | 8 |
| Yield: | 1 quart |
Ingredients
- 1 ½ cups fresh strawberries, hulled
- ⅓ cup white sugar
- 3 egg yolks, beaten
- ½ pint milk
- ¼ teaspoon salt
- ⅓ cup white sugar
- 1 pint heavy cream
- ¼ cup rosewater
Instructions
- Combine the strawberries and 1/3 cup sugar in a bowl; mash together with a potato masher. Store the mixture in the refrigerator while preparing the rest of the recipe.
- Stir together the egg yolks, milk, salt and 1/3 cup sugar in a saucepan over medium heat. Heat to 175 degrees F (80 degrees C), making sure the mixture does not boil; transfer to a chilled bowl and move to the refrigerator to cool, stirring occasionally. Once cooled, stir in the cream, rosewater, and strawberry mixture.
- Fill an ice cream maker with the mixture, and freeze according to the manufacturer’s instructions.
Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 161 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 15 g |
| Sodium | 110 mg |
| Sugars | 19 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I followed other reviewers’ advice and added the rosewater at the end and it froze fine. However, this recipe is not sweet at all, you can’t taste the strawberries, and the rosewater is horribly overpowering. My husband even couldn’t eat it. ..he said it tasted like soap and it really did. It probably needs 2-3 times the sugar and about 1/2 to 1/4 of the rosewater extract. Perhaps the brands of extract vary in potency? (I ordered it off amazon fresh)
I made this today and it came out wonderfully! I took both amydoll and Naples advice and added the rose water after the ice cream was partially churned. Although in my case I was all out of Rose water and I used Orange Blossom water which tasted great. Next time though I think I will use slightly less orange water since the citrus taste was quite strong. Other changes I made were I used frozen instead of fresh strawberries and I used almond milk. All in all I am happy with this recipe and plan to use it again soon.
This has a very unique flavor. I did not find it to be sweet at all. I could really taste the rosewater. I read Naples review with caution and churned my ice cream and then added the rosewater. Voila, perfect consistency! I added a drop of red food coloring to make it a pretty pink color. Also, I replaced the egg yolks with egg beaters. Very unique recipe, glad I tried it! Thank you for sharing.
I was really looking to make plain Rose ice cream, so I did replace the strawberries with additional cream/milk, but this recipe worked out great as a base for me and I’m sure it will be delicious with the strawberries. A few words of advice: -Your rosewater should absolutely NOT contain alcohol. As the name implies, rose and water should be the only ingredients. -Your rosewater also should NOT be expensive. I believe I got mine from a small middle eastern grocery for $4.95. I think the previous reviewer may have purchased something other than rosewater (a rose extract perhaps?), which is probably the reason for the bad result.
What a major disappointment this was! A waste of not only my time, but of expensive ingredients, not the least of which was the rose water itself. The flavor was good, no doubt about it. But this never churned beyond the consistency of a smoothie. I have made ice cream countless times over many, many years, and recognize this as a recipe that’s dead on in terms of the ingredients as well as of the measures of them. Therefore, I think it’s safe to conclude that there is a significant alcohol content in the rose water that prevents the ice cream mixture from freezing. A solution would be to simply add less, but the flavor of rose water is so delicate that you wouldn’t taste it anyway. Another solution might be to add the rose water at the end of the churning time, to allow the ice cream to freeze and set up first, but there won’t be a next time for me with that. I’ll leave that possibility up to someone else to take a gamble on.