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Thinking of making a Rosewater Ice Cream?
Here are the ingredients from a recipe book of Elisabeth Hawar published around the year of 1687. Thank you to Marissa Nicosia for this interpretation:
- Prep Time 5 minutes
- Cook Time 5 minutes
- Chilling Time 2 hours 30 minutes
- Total Time 2 hours 40 minutes
- Servings 8
Ingredients for Making Rosewater Ice Cream
- 2 cups heavy cream
- 1 cup milk
- 2 T. rosewater
- 3/4 cup sugar
Instructions on how to make Rosewater Ice Cream
- Heat the cream and milk in a sauce pan until just warm.
- Add sugar and stir until it dissolves, about five minutes.
- Remove mixture from heat and add rosewater.
- Put mixture in the fridge to chill for approximately 30 minutes, or until the mixture is no longer warm to the touch (overnight is even better if you have the time).
- Remove the chilled mixture from the fridge and pour it in to the ice cream maker.
- Use the ice cream maker according to the manufacturer's directions for ice cream.
- Put the completed ice cream in the freezer for at least two hours (overnight is better if you have the time).
For distributorship of rosewater here in the Philippines, email us at esensetialventure@gmail.com
culinary history, ice cream, rosewater