Rosewater and sour cream ice cream

Recipe from: 7/24/2002 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • 8 egg yolks
  • 250 ml castor sugar
  • 200 ml water
  • juice and zest of 1 lemon
  • 150 ml rosewater
  • 1 cinnamon stick
  • 3 whole cloves
  • 315 ml thick cream
  • 315 ml sour cream or crème fraîche
  • washed rose petals for garnish
  • 1 egg white, lightly beaten
  • castor sugar


To make the ice cream base, first whisk the egg yolks with electric beaters until light and fluffy.
Bring sugar, water, lemon juice, zest, rosewater and spices to the boil.
Pour over whisked egg yolks, still whisking slowly.
Add cream and sour cream and turn off the beaters.
Remove cinnamon and cloves.
Allow mixture to cool for a few minutes.
Tip into an ice cream machine and churn as instructed, or pour mixture into a container and freeze until mushy at edges.
Remove and beat well.
Repeat 2 to 3 times to make sure you have a creamy texture and no ice crystals.
Brush the rose petals with egg white.
Dip them in sugar and freeze until hard. Use as decoration.

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