Here’s a recipe for Raspberry Rose Ice Cream that’s creamy, floral, and bursting with the sweet-tart flavor of raspberries. This elegant dessert is perfect for summer or any time you want a refreshing treat with a touch of sophistication.
Ingredients
For the Raspberry Puree:
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tsp rose water (adjust to taste)
- 1/4 tsp salt
- 4 large egg yolks
- 1 tsp vanilla extract
Optional Garnish:
- Fresh raspberries
- Edible rose petals
- Crushed pistachios
Instructions
1. Make the Raspberry Puree:
- In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes).
- Strain the mixture through a fine-mesh sieve to remove the seeds. Let the puree cool completely.
2. Prepare the Ice Cream Base:
- In a medium saucepan, heat the heavy cream, milk, sugar, and salt over medium heat until warm and the sugar is dissolved (do not boil).
- In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
- Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
- Remove from heat and stir in the rose water and vanilla extract. Strain the mixture through a fine-mesh sieve into a clean bowl.
3. Chill and Churn:
- Cover the ice cream base and refrigerate for at least 4 hours or overnight until completely chilled.
- Once chilled, churn the ice cream in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, swirl in the raspberry puree to create a marbled effect.
4. Freeze and Serve:
- Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours to firm up.
- Serve scoops of the ice cream garnished with fresh raspberries, edible rose petals, or crushed pistachios.
Tips for Success:
- Adjust the amount of rose water to your taste—start with 1/2 tsp and add more if desired.
- For a smoother texture, blend the raspberry puree into the ice cream base before churning.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish, stirring every 30 minutes until it reaches the desired consistency.
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Enjoy this Raspberry Rose Ice Cream—it’s a luxurious and refreshing treat that’s sure to impress!
