Rose Water Ice Cream

Instructions

• In a saucepan, combine cream, milk and half of the sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

• In a separate bowl, whisk together egg yolks and the remaining sugar until smooth and slightly thickened. Slowly pour a ladle of the hot cream mixture into the egg yolks while whisking continuously to temper the eggs. Gradually add 1–2 more ladles of the hot cream.

• Pour the egg mixture back into the saucepan with the remaining cream and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (at about 170°F/77°C).

• Remove from heat, then stir in rose water and vanilla extract (if using). Add pink food coloring, if desired.

• Pour custard through a fine-mesh sieve into a clean bowl to remove any cooked egg. Cover and refrigerate for at least 4 hours, or overnight, until chilled.

• Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until the ice cream reaches a soft-serve consistency.

• Transfer to a lidded container and freeze for at least 2 hours, until firm.

• Scoop into bowls and garnish with fresh rose petals (if using).