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
Ingredients:
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.
The sugar mentioned in the directions is not in the ingredients list. How much sugar do you use?
Hi Rod, I was also wondering the same thing, so I clicked on the link to recipezaar. It says there to use 110g of superfine sugar. =)