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Rose Ice Cream

Rose Ice Cream

  • Prep

    5 m
  • Ready In

    3 h 5 m
MsMarilyn

MsMarilyn

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.'

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 654 kcal
  • 33%
  • Fat:
  • 56.8 g
  • 87%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 204 mg
  • 68%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. 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.
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Reviews

stephaniejane
18

stephaniejane

2/15/2011

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.

shortstuff415
17

shortstuff415

7/27/2010

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 consistency.

Suzy Read
12

Suzy Read

1/25/2011

In the ingredients list it says "rose extract" but in the directions it reads "rose water." I haven't made this yet, but will try rose water first since it is not as concentrated. Will let you know how it turns out! Thanks for this awesome, vintage recipe. So cool!

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