Rose Ice Cream

3 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

Ingredients

4 cups light cream
3 cups heavy cream
1 cup milk
1 cup white sugar
1 1/2 teaspoons rose extract
1/4 teaspoon salt
1 dash pink food coloring

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Metric US

Original recipe yields 8 servings

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
654 cal
33%

Fat
56.8 g
87%

Carbs
33.3 g
11%

Based on a 2,000 calorie diet

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Reviews (3)

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stephaniejane

Feb. 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...." See more"

shortstuff415

Jul. 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 consist..." See moreency."

Suzy

Jan. 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 ..." See morehow it turns out! Thanks for this awesome, vintage recipe. So cool!"

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