I go through random spurts of making a ton of ice cream in one day, to not making any for weeks/months. The other day, I made three flavors in a day. I guess when I get in the mood to be in the kitchen, I want to accomplish everything all at once. I realized that I haven’t been particularly daring in my flavor combos in the past. I usually cover the basics, chocolate, strawberry, mint, etc. Sometimes a random unusual flavor is thrown into the mix, such as sweet corn and black raspberry ice cream. So, this round of fervent ice cream making, I decided to mix it up a bit. I had bought some rose water to make some jam (but then I ran out of rhubarb in my garden… so jam wasn’t made, much to my disappointment), and I thought that perhaps it would be an excellent ice cream flavor. I looked around online for something that I liked, but nothing was what I was looking for. (The internet seems to do that a lot to me these days. Perhaps I am too picky in my searches?) So I decided to figure it out myself!
I did find a recipe that had no cooking involved, which I was pumped about, but also a little nervous to try. Since when can you make ice cream without cooking something!? Despite my slight skepticism, I thought it would be the perfect time to try this flavor combo I had floating in my head.
Boy oh boy, this is excellent! So simple, and you can churn minutes after mixing! I find that incredibly satisfying. This flavor combination is like summer in your mouth. Fresh raspberries are mashed with a fork (smooshed is more fun to say ha), and swirled into the ice cream a few minutes before the ice cream is done churning. You can completely control the amount of rose water flavor in the ice cream. I added it 1 tablespoon at at time, mixing then tasting after each addition. I added 4 tablespoons (1/4 cup), but I think I could have gone with just 3 tablespoons. The rose flavor was slightly strong for my virgin rosewater tastebuds, but that didn’t deter me from eating several bowlfuls. Gather your ingredients and make this ice cream to celebrate summer!
Recipe adapted from Our Best Bites
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 2-4 Tablespoons rosewater
- 1 pint fresh raspberries, washed
- In a medium mixing bowl, whisk together the heavy cream, milk and sugar until the sugar is dissolved. Whisk in the rose water, 1 tablespoon at a time, mixing and tasting after each addition.
- Pour the mixture into your ice cream maker, and freeze according to the manufacturer's instructions. Meanwhile, mash the raspberries with a fork. Either mix in the raspberries during the final minutes of the ice cream churning, or fold them in when you transfer the ice cream to a container.
- Freeze in a covered container until solid, a few hours.