Rose Ice Cream

Why You’ll Love This Recipe

I love how the gentle aroma of roses transforms ordinary custard into an elegant frozen dessert. It’s surprisingly simple, and the velvety texture pairs beautifully with fresh berries, pistachios, or a drizzle of honey. When I serve it, everyone asks how such a refined flavor came out of my own freezer.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Heavy cream

• Whole milk

• Granulated sugar

• Egg yolks

• Rosewater (food-grade)

• Pure vanilla extract

• Pinch of salt

• Optional garnish: crushed pistachios or dried rose petals

directions

1. I warm the cream, milk, and half the sugar in a saucepan until steaming but not boiling.

2. In a bowl, I whisk egg yolks with the remaining sugar and salt until pale.

3. I temper the yolks by slowly whisking in a ladle of hot cream, then I pour the mixture back into the saucepan.

4. I cook over medium heat, stirring constantly, until the custard coats the back of a spoon.

5. Off the heat, I stir in rosewater and vanilla, then strain the custard through a fine sieve.

6. I chill the base at least 4 hours (or overnight) until completely cold.

7. I churn in my ice-cream maker according to the manufacturer’s directions, transfer to a freezer container, and freeze 2–3 hours until scoopable. I sprinkle pistachios or rose petals on top just before serving.

Servings and timing

• Makes about 1 quart (8 servings)

• Hands-on prep: 20 minutes

• Chill time: 4 hours

• Churn + harden: 3 hours

• Total: roughly 7 hours, mostly inactive

Variations

• I swirl raspberry purée through the churned ice cream for a rose-raspberry ripple.

• For a dairy-free version, I use full-fat coconut milk and skip the egg yolks, thickening the base with a teaspoon of cornstarch.

• A small splash of orange blossom water alongside the rosewater adds a Middle-Eastern twist.

• I fold in chopped white chocolate during the last minute of churning for extra decadence.

storage/reheating

I keep the ice cream tightly covered in the freezer up to 2 weeks. If it firms up too much, I let the container sit at room temperature for 5–10 minutes before scooping.

FAQs

Can I use dried rose petals instead of rosewater?

I can steep food-grade petals in the hot milk for 30 minutes, then strain, but rosewater delivers a stronger, more consistent flavor.

Why temper the egg yolks?

Tempering slowly raises their temperature so they thicken the custard without scrambling, giving the ice cream its silky texture.

Is rosewater very strong?

A little goes a long way—I start with the amount in the recipe and add more only after tasting the chilled base.

What if I don’t have an ice-cream maker?

I chill the custard, whip it with an electric mixer until light, fold in whipped cream, then freeze, stirring every 30 minutes for two hours to break up ice crystals.

Can I reduce the sugar?

Sugar helps texture as well as sweetness; I don’t cut more than 2 tablespoons or the ice cream may freeze icy rather than creamy.

Conclusion

This Rose Ice Cream is my favorite way to turn simple pantry staples into an exotic treat. Its floral scent, creamy mouthfeel, and gentle sweetness make each spoonful feel special. Once you taste it, you’ll see why I keep a bottle of rosewater on hand just for this recipe.