If you made Rose Syrup with my previous recipe, then you’re well on your way to making Rose Ice Cream. Yes, it is good. I have a hyper toddler to prove it.
I usually make Gelato, which is my preferred ice cream varieties to the custard-y egg kind. This particular recipe is egg-free, though I’m starting to think I should venture into 8-egg-yolks land. Frozen custard is delectable–Mississippi, you may have changed my tune!
Rose Ice Cream
Adapted from Alton Brown’s recipe
- 2 cups half-and-half
- 1 cup whipping cream
- 1 cup rose syrup
Heat all ingredients in a saucepan to 170 degrees on low to low-medium (e.g. just before a simmer)–took about 25 minutes for my stove.
Allow mixture to fully cool. Either in the fridge overnight, or do what I do and plop that saucepan into an ice bath–takes about 30-40 minutes to chill.
Use your ice cream machine until it nearly doubles in size (~30 minutes depending), or–you can place in a flat pan in the freezer stirring vigorously every 30 minutes for 2-3 hours. I have used this technique from David Lebovitz’ blog many times prior to getting a machine for our wedding–and it works great, just a little time consuming! 🙂
sugar high 🙂