Rose Ice Cream3 Reviews
- Prep: 5 min
- Ready In: 3 hr 5 min
“This is a vintage recipe that I discovered after moving into an old farm house in rural Virginia. It was scribbled on a scrap of paper and dated '1930; Rose Ice Cream.'” - by MsMarilyn
Original recipe yields 8 servings
- Whisk together the light cream, heavy cream, milk, sugar, rose water, salt, and pink food coloring in a bowl. Pour into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately for soft-serve style or transfer to a container and store in the freezer for a few hours for a firmer ice cream.
Amount Per Serving (8 total)
- 654 cal
- 56.8 g
- 33.3 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"If you are using rose water rather than extract, you may need to add several tablespoons. I just kept adding, a half tablespoon at a time until it tasted like I wanted...." See more"
"I LOVED this! It tastes just like a rose smells. However, it is more like an ice milk since its made w/o eggs and not cooked. I may try to go the cooked route next time to get a more creamy consist..." See moreency."
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