Strawberry Rosewater Ice Cream

    Strawberry Rosewater Ice Cream


    14 people made this

    About this recipe: This recipe can be made with other berries as well. The rosewater gives it an exotic taste.

    Serves: 8 

    • 225g fresh strawberries, hulled
    • 5 tablespoons caster sugar
    • 3 egg yolks, beaten
    • 250ml milk
    • 1/4 teaspoon salt
    • 5 tablespoons sugar
    • 475ml double cream
    • 4 tablespoons rosewater

    Prep:10min  ›  Cook:5min  ›  Extra time:3hr15min  ›  Ready in:3hr30min 

    1. Combine the strawberries and 5 tbsp 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 remaining sugar in a saucepan over medium heat. Heat to 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.
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    Reviews in English (6)


    This ice cream is absolutely DIVINE!! The rosewater and the salt give it a really full flavour which even our freaky eater nanny adores... I substituted some of the fresh stawberries for freeze dried ( strawberries, which keeps it creamy rather than icy)  -  16 Jul 2014


    I was really looking to make plain Rose ice cream, so I did replace the strawberries with additional cream/milk, but this recipe worked out great as a base for me and I'm sure it will be delicious with the strawberries. A few words of advice: -Your rosewater should absolutely NOT contain alcohol. As the name implies, rose and water should be the only ingredients. -Your rosewater also should NOT be expensive. I believe I got mine from a small middle eastern grocery for $4.95. I think the previous reviewer may have purchased something other than rosewater (a rose extract perhaps?), which is probably the reason for the bad result.  -  13 Aug 2008  (Review from Allrecipes US | Canada)


    What a major disappointment this was! A waste of not only my time, but of expensive ingredients, not the least of which was the rose water itself. The flavor was good, no doubt about it. But this never churned beyond the consistency of a smoothie. I have made ice cream countless times over many, many years, and recognize this as a recipe that's dead on in terms of the ingredients as well as of the measures of them. Therefore, I think it's safe to conclude that there is a significant alcohol content in the rose water that prevents the ice cream mixture from freezing. A solution would be to simply add less, but the flavor of rose water is so delicate that you wouldn't taste it anyway. Another solution might be to add the rose water at the end of the churning time, to allow the ice cream to freeze and set up first, but there won't be a next time for me with that. I'll leave that possibility up to someone else to take a gamble on.  -  18 Jul 2008  (Review from Allrecipes US | Canada)

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