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Since I'm featured in today's Bee article I thought I ought to repost some of my ice cream recipes. My strawberry rosewater is the one that got me interviewed and is also on the Allrecipes.com site. And please join my Facebook fan page and follow me on Twitter. Thank you!
Strawberry Rosewater Ice Cream.
Rosewater is most commonly used in Middle Eastern, West Asian, and South Asian pastries and sweets and is very distinctive in flavor. In this recipe, it is combined with strawberries to make a unique homemade ice cream. You can use other berries as well.
INGREDIENTS:
1 1/2 cups fresh strawberries,
hulled
1/3 cup white sugar
3 egg yolks, beaten
1/2 pint milk 1/4 teaspoon salt
1/3 cup white sugar
1 pint heavy cream
1/4 cup rosewater
DIRECTIONS:
1. 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.
2. 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.
3. Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
Click here for mango pineapple sherbet and Meyer lemon cardamom ice cream.
Strawberry Rosewater Ice Cream.
Rosewater is most commonly used in Middle Eastern, West Asian, and South Asian pastries and sweets and is very distinctive in flavor. In this recipe, it is combined with strawberries to make a unique homemade ice cream. You can use other berries as well.
INGREDIENTS:
1 1/2 cups fresh strawberries,
hulled
1/3 cup white sugar
3 egg yolks, beaten
1/2 pint milk 1/4 teaspoon salt
1/3 cup white sugar
1 pint heavy cream
1/4 cup rosewater
DIRECTIONS:
1. 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.
2. 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.
3. Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
Click here for mango pineapple sherbet and Meyer lemon cardamom ice cream.
