Rose Ice Cream is For Lovers


Its Valentine’s Day this Sunday and I’m all about sharing the laaave this weekend. Celebrations are in order and there is one thing, and one thing only – ice cream. Whether you’re moving on from a heartbreak (we’ve all been there) or enjoying summer days with loved ones, ice cream is synonymous with happy memories and celebrating the simple things in life. It’s you, ice cream. It’s always been you!Processed with VSCOcam with hb2 presetVallie’s Day should also be about celebrating a bit of self-love, too. So if you’re spending it watching a romcom or getting to know someone a little better – here’s a recipe for all of the lovers, even the single ones.

To keep within the theme of Valentines I’m sharing a Rose flavoured ice cream that’s made with extra love and kisses (ha! good one) Happy Valentine’s Day!FullSizeRender (2)

Cooking time: overnight Prep time: 20 minutes Makes: 1 tub of rose ice cream

You will need…
  • 3/4 cup rose water
  • 2 cups (500ml) heavy cream
  • 1 cup (250ml) whole milk
  • 3/4 cup sugar
  • 1 tsp vanilla powder
  • 2 tsp lemon juice
  • 8 egg yolks

FullSizeRender (1)



  • In a large saucepan, stir together the cream, milk, half of the sugar, lemon juice, vanilla powder and rose water.
  • Bring the mixture to a simmer over a low heat, stirring occasionally to allow the sugar to dissolve.
  • Once the mixture has been bought to a simmer, remove from the heat and allow to steep for 30 minutes.
  • In a separate bowl, whisk the egg yolks and the other half of the sugar together.
  • Slowly strain the rose mixture into the egg yolks while whisking continuously. Be careful not to let the mixture scramble!
  • Place the ice cream mixture back on to the stove top and allow to thicken.
  • Once thickened, refrigerate the ice cream mixture – preferably overnight – and strain the next morning or when cooled down.
  • Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
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1 Comment

  • Reply cookingwithshy


    February 16, 2016 at 3:55 am
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