rose-ice-cream

Rose Ice Cream

3 Reviews Add a Pic
  • Prep

    5 m
  • Ready In

    3 h 5 m
MsMarilyn
Recipe by  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

Adjust Servings

Original recipe yields 8 servings

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 (3)

Rate This Recipe
stephaniejane
18

stephaniejane

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

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
12

Suzy

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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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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