Ingredients
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tablespoon rose water (adjust to taste; available at specialty stores or online)
1/2 teaspoon vanilla extract
Pinch of salt
Optional: Pink or red food coloring (for a more pronounced color)
Optional: Rose petals or edible flowers (for garnish)
Instructions
1. Prepare the Base:
In a medium saucepan, combine the milk and sugar. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Do not let it boil.
2. Add Cream:
Remove the saucepan from the heat and stir in the heavy cream.
3. Flavor the Mixture:
Add the rose water, vanilla extract, and a pinch of salt. Stir to combine. If you’re using food coloring, add a few drops to achieve your desired shade of pink.
4. Chill the Mixture:
Allow the mixture to cool to room temperature. Once cooled, cover and refrigerate for at least 2 hours or until it’s thoroughly chilled.
5. Churn the Ice Cream:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for about 20-25 minutes until it reaches a soft-serve consistency.
6. Freeze:
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours or until firm.
7. Serve:
Scoop the rose ice cream into bowls or cones. Garnish with rose petals or edible flowers if desired.
