- 1 1/2 cups fresh strawberries, hulled
- 1/3 cup white sugar
- 3 egg yolks, beaten
- 1/2 pint milk
- 1/4 teaspoon salt
- 1/3 cup white sugar
- 1 pint heavy cream
- 1/4 cup rosewater
- Combine the strawberries and 1/3 cup sugar in a bowl; mash together with a potato masher. Store the mixture in the refrigerator while preparing the rest of the recipe.
- Stir together the egg yolks, milk, salt and 1/3 cup sugar in a saucepan over medium heat. Heat to 175 degrees F (80 degrees C), making sure the mixture does not boil; transfer to a chilled bowl and move to the refrigerator to cool, stirring occasionally. Once cooled, stir in the cream, rosewater, and strawberry mixture.
- Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
03/24/2018
recipepes.com
Strawberry Rosewater ce Cream, recipe
PT15M
PT1H
5
455 calories