Lately I've been getting into cooking a lot more. I find that it's a great stress reliever for whatever is going on at home or at work (of which, right now, there's an abundance.) I made a bunch of different delicious things that I'll post later for blog blitz #4.
So I made my first batch of homemade ice-cream a couple of days ago. Yes, I know, I'm amazing. (Why am I single?) I decided to go gourmet and make rosewater mint ice-cream. Before you ask, yes it was good. Rosewater Ice cream is an Iranian treat. For this, my third post in the blog blitz, I'm going to post a recipe (along with my food photos- PS, Adobe Lightroom is STILL awesome.)
Rose Water Ice Cream
4 tablespoons rosewater
1/2 tablespoon peppermint extract
1 cup whole milk
1 1/4 cups heavy cream
4 large egg yolks Directions:
- 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, rosewater and peppermint extract, 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.