Rose ice cream screams summer. Not only will the incredible scent of roses delightful you, but the delicate flavor will have you ice screaming for more! It really is a special flavor, that is super easy to make!
If you are bored with making the same traditional ice cream flavors, try making rose petal ice cream instead! I think it’s great for dinner parties and special meals. I think there are a few people who might be scared about making flower-flavored or what they might think of as exotic ice cream, but this rose flavor recipe is made all over the world. It’s reminiscent of Middle Eastern desserts that use rose water, like Mouhalabieh and Riz bi Haleeb.
Making homemade rose ice cream requires a few simple ingredients that you can find in most grocery stores. This is a Philadelphia style recipe in which I don’t use egg yolks.
Heavy whipping cream or double cream is what gives this ice cream its rich, creamy texture. Be sure to use heavy cream that has a high fat content for the best results.
Whole milk is another important ingredient in this recipe. It helps to balance out the richness of the heavy cream and adds a slightly lighter texture to the ice cream.
Granulated sugar is used to sweeten the ice cream. Be sure to add it gradually to the egg mixture, whisking well after each addition, to ensure that it dissolves completely.
When it comes to making rose ice cream, you can use store-bought rose water or make your own rose water and syrup, which is not as hard as you think. I used rose water, but you can use Rooh Afza Rose Syrup, just add a little less sugar. It’s easy to find it online or at Indian stores if you are lucky to have one nearby.
If you are making your own, choosing the right rose petals is crucial. Not all roses are created equal, and some varieties are better suited for culinary purposes than others.
It’s important to use edible rose petals that are cultivated for food! when making rose ice cream. Anything else can be harmful if ingested. Organic roses are grown without the use of synthetic pesticides or fertilizers, making them a safer choice for culinary use.
If you are harvesting your own, there are many varieties of roses, but not all of them are suitable for making rose ice cream. The best roses for culinary use are those that are highly fragrant and have a strong, sweet aroma. Make sure to do your research!
It only takes a few simple steps for this great recipe:
Making the Ice Cream
To make the ice cream, start by whisking together the milk and sugar in a large mixing bowl until the sugar is dissolved. Then, stir in the fresh cream.
Making the Rose Water
The rose syrup is what gives the ice cream its distinct flavor. If you are making your own, follow the instructions in this video:
Mixing the Ice Cream and Rose Syrup
Once the ice cream base and rose syrup or water are ready, it’s time to mix them. Add the rose syrup to the ice cream base and mix well. If you are using pink food coloring, then add it now.
Freeze (skip this step if you’re using an ice cream maker)
Transfer the ice cream mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.
After it’s completely frozen, keep the ice cream at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Transfer the ice creamvback into its container and refreeze for at least 3 hours.
Chill and transfer to the ice cream maker (skip this step if you’re not using an ice cream maker)
Place the ice cream mixture into a large bowl in the refrigerator until it is chilled. Transfer the mixture to the chilled container of your ice-cream maker and make the ice cream as per the manufacturer’s instructions. If you are adding pink rose petals, then add them when you have about 5 minutes to go until the ice cream is done.
You can start eating your ice cream immediately or keep it in the freezer in a storage container for a couple of hours for firmer ice cream.
You’ll need a large bowl and an ice cream maker for this rose ice cream recipe!
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
Adding nuts, chocolate chips, or fruit can give your rose ice cream a little extra texture and flavor. Chopped pistachios or almonds are a popular choice, as are fresh strawberries or raspberries. You can also experiment with other mix-ins, such as shredded coconut or crushed cookies.
Spices can add depth and complexity to the flavor of your rose ice cream. A pinch of cardamom, cinnamon, or nutmeg can complement the floral notes of the rose water. You can also try adding a bit of ginger or black pepper for a little kick.
Adding a splash of alcohol to your ice cream can help keep it soft and scoopable. Try adding a tablespoon or two of vodka or rum to the mixture before freezing. You can also experiment with other liqueurs, such as Grand Marnier or Amaretto, to add a little extra flavor.
If you want your rose ice cream to have a more vibrant color, you can add a few drops of food coloring. Pink or red food coloring can give your ice cream a more intense hue. Alternatively, you can use natural colorings, such as beet juice or raspberry puree, to achieve a similar effect.
Rose ice cream can also be paired with other flavors to create unique and delicious combinations. For example, you can try adding a bit of lemon or lime zest for a citrusy twist. Or, you can experiment with other floral flavors, such as lavender or jasmine, to create a more complex flavor profile.
Frequently asked questions
Can you make lactose-free rose ice cream?
Absolutely! If you don’t have lactose tolerance and want to enjoy homemade rose ice cream, you can replace whole milk with lactose-free milk. moreover, you can also use coconut cream or lactose-free heavy cream.
Can you make dairy-free rose ice cream?
Yes! If you want a dairy-free rose ice cream without compromising its creamy and smooth consistency, use full-fat coconut milk instead of dairy milk. You can also add coconut cream instead of heavy cream for more creaminess.
Is rose ice cream gluten-free?
Rose ice cream is typically gluten-free, but it’s important to check the ingredients list to make sure there are no gluten-containing additives.
How long does rose ice cream last in the freezer?
A: Homemade rose ice cream can last up to two weeks in the freezer, while store-bought varieties may last longer due to the addition of stabilizers. It’s important to store ice cream in an airtight container to prevent ice crystals from forming.
The Cherry on Top
With its subtle floral flavor and beautiful pink color, this smooth ice cream is a delightful and refreshing dessert that is perfect for a hot sunny day.
List of other ice creams you might want to try
Here’s the Rose Ice Cream recipe!
Rose Ice Cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 cups heavy cream
- 3 tbsp rose water to taste
- Combine the milk and sugar in a medium bowl and whisk together until the sugar has dissolved.
- Stir in the cream and the rose water
- Add a few drops of pink food coloring
- Cover and put in the fridge for at least two hours, but I would do overnight
- Take out of the fridge and make it according to the manufacturer’s instructions. (I always use my Cuisinart Ice Cream Maker)*
- About 5 minutes before it's done, add edible rose petals if you are using.
- Wow everyone by serving it immediately or store in an airtight container in the freezer for up to 2 weeks.
- Pour in the ice cream mixture, add the ice cream paddle and then turn it on
- I set the timer for 35 minutes
- You can always churn it longer if you want it harder
- Put it in the freezer to harden up some more