Best 11 Rose Ice Cream Recipes

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Indulge in the delightful flavors of summer with our tantalizing Rose Ice Cream collection. Embark on a culinary journey with three enchanting recipes that capture the essence of this iconic flower. Discover the classic Rose Petal Ice Cream, where velvety rose petals infuse a creamy custard base with a delicate floral aroma. Experience the vibrant Rose and Raspberry Ripple Ice Cream, where swirls of tangy raspberry ripple through a luscious rose-infused ice cream. For a decadent twist, try the Rose and Pistachio Kulfi, a rich Indian-inspired frozen dessert where rose syrup and ground pistachios create a symphony of flavors. Each recipe offers a unique interpretation of the rose's charm, promising an unforgettable taste experience.

Check out the recipes below so you can choose the best recipe for yourself!

ROSE ICE CREAM



Rose Ice Cream image

Go on, indulge yourself with this exotic combination of rose and saffron. Serve this ice cream for dessert to your guests next time you host a party and wow them! Cashews and almonds also go well with this ice cream.

Provided by BigSrisFood

Categories     World Cuisine Recipes     Asian     Indian

Time 2h20m

Yield 8

Number Of Ingredients 6

1 pinch saffron
2 tablespoons warm milk
1 ½ quarts vanilla ice cream, softened
1 ½ tablespoons rose syrup
½ teaspoon ground cardamom
¼ cup chopped pistachio nuts

Steps:

  • Add the saffron to the warm milk and set aside for 15 minutes.
  • Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 26.6 g, Cholesterol 43.6 mg, Fat 12.7 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 6.9 g, Sodium 99.6 mg, Sugar 23.3 g

ROSE PETAL PISTACHIO ICE CREAM



Rose Petal Pistachio Ice Cream image

Creamy sweet rose ice cream with salty roasted pistachios. A match made in heaven!

Provided by sophie

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 5h45m

Yield 6

Number Of Ingredients 9

1 cup fresh unsprayed red rose petals, white base trimmed off
1 cup heavy whipping cream
3 cups half-and-half cream
⅓ cup white sugar
¼ cup coarsely chopped salted pistachio nuts
6 egg yolks
⅓ cup white sugar
1 teaspoon rose water, or to taste
1 drop red food coloring, or as needed

Steps:

  • Rinse the rose petals in cold water, and pat dry. Place 2/3 cup of rose petals in a saucepan with the heavy cream, half-and-half cream, and 1/3 cup of sugar. Place over medium heat, and bring the mixture to a bare simmer, stirring constantly. Remove from heat, and let the cream and rose petals steep for about 30 minutes. If you prefer, strain out the used rose petals. Set the remaining 1/3 cup of uncooked rose petals aside for later.
  • Preheat oven to 350 degrees F (175 degrees C). Spread pistachio nuts out onto a baking sheet, and bake until lightly toasted and fragrant, about 5 minutes. Remove from oven and let cool.
  • Prepare an ice water bath for rapidly chilling the ice cream mix: set a large bowl in the sink, and fill with ice cubes and enough water to let the cubes begin to melt. Place a strainer over a 2-quart bowl and set it in the ice bath. Have the ice water bath and bowl ready while you make the custard.
  • Place the egg yolks and 1/3 cup of sugar in a mixing bowl and whisk the yolks and sugar until thick and pale yellow.
  • Place the saucepan with the rose-scented cream back over medium-low heat, and bring almost to a simmer, stirring constantly. Gradually pour about a cup of the hot rose cream into the egg yolks, whisking constantly. Repeat with the remaining hot cream. Return the mixture to the saucepan and cook, stirring constantly, until the mixture is smooth, thickened, and coats the back of a spoon, about 5 more minutes. When mixture is just thickened, remove it from the heat.
  • Pour the hot custard through the strainer into the chilled bowl in the ice bath.
  • Stir the ice cream mix for about 2 minutes to prevent lumping, and mix in the rose water. Start with 1 teaspoon of the flavoring, and add more to taste, up to 2 or more tablespoons. Stir in food coloring, if desired. Place a sheet of plastic wrap against the surface of the ice cream mix, squeezing out any air pockets. Chill the ice cream mix for at least 2 hours or overnight.
  • Place the chilled ice cream mix into an ice cream freezer, and freeze according to manufacturer's instructions. When the ice cream is soft-frozen, scoop into a lidded container, and stir in the remaining rose petals and the pistachios to combine. Freeze, covered, for several hours to firm up before serving.

Nutrition Facts : Calories 461.8 calories, Carbohydrate 30.5 g, Cholesterol 304 mg, Fat 35.3 g, Fiber 0.5 g, Protein 8.1 g, SaturatedFat 19.7 g, Sodium 94.5 mg, Sugar 22.9 g

PISTACHIO ROSE WATER ICE CREAM



Pistachio Rose Water Ice Cream image

This ice cream pairs delicate, yet exotic flavors for a dessert that will transport you to far-off places.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 quarts

Number Of Ingredients 8

3 cups raw pistachio nuts, shelled
4 cups milk
10 large egg yolks
1 1/2 cups sugar
2 cups heavy cream
2 teaspoons rose water
Vegetable-oil cooking spray
Ice water for bath

Steps:

  • Spray a 9 by 4 1/2 by 2 3/4-inch loaf pan with cooking spray. Line with plastic wrap, overlapping edges; set aside. Coarsely chop 2 cups pistachio nuts; combine with milk in a medium saucepan. Bring to a gentle boil. Remove from heat, and steep for 1 hour.
  • Combine egg yolks and sugar in bowl of electric mixer. Using whip attachment, beat at medium-high speed until very thick and pale yellow, 2 to 3 minutes. Meanwhile, strain milk; discard nuts. Bring milk back to a simmer.
  • Whisk half of the hot milk into the sugar mixture, and return to saucepan. Cook over medium-low heat, stirring, until thick enough to coat a wooden spoon, 8 to 10 minutes.
  • Remove from heat. Stir in cream; pass through a fine strainer. Pour into a medium bowl; chill over ice bath. Stir in rose water.
  • Pour half of mixture into an ice-cream maker, and freeze according to manufacturer's instructions. Before removing ice cream, add 1/2 cup whole pistachio nuts, churning until incorporated, about 30 seconds. Spoon ice cream into prepared pan, and transfer to freezer. Freeze remaining mixture in ice-cream maker, adding remaining pistachio nuts at end. Remove pan from freezer; add second layer of ice cream. Cover with overlapping plastic wrap; freeze.
  • To serve, invert loaf pan onto serving plate. Cover bottom and sides of pan with cold wet towel; rub for about 1 minute. Pull plastic wrap down; ice cream will slide from pan. Remove plastic wrap, slice, and serve.

HOMEMADE ROSE ICE CREAM



Homemade Rose Ice Cream image

This is a vintage recipe that I discovered after moving into an old farm house in rural Virginia. It was scribbled on a scrap of paper and dated '1930; Rose Ice Cream.'

Provided by MsMarilyn

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 3h5m

Yield 8

Number Of Ingredients 7

4 cups light cream
3 cups heavy cream
1 cup milk
1 cup white sugar
1 ½ teaspoons rose extract
¼ teaspoon salt
1 dash pink food coloring

Steps:

  • Whisk together the light cream, heavy cream, milk, sugar, rose water, salt, and pink food coloring in a bowl. Pour into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately for soft-serve style or transfer to a container and store in the freezer for a few hours for a firmer ice cream.

Nutrition Facts : Calories 653.9 calories, Carbohydrate 33.3 g, Cholesterol 203.9 mg, Fat 56.8 g, Protein 6.1 g, SaturatedFat 35.4 g, Sodium 167.1 mg, Sugar 26.7 g

HOMEMADE ROSE PETAL PISTACHIO ICE CREAM



Homemade Rose Petal Pistachio Ice Cream image

from the blog ofhttp://laurasbestrecipes.com/2009/06/homemade-rose-petal-pistachio-ice-cream.html From Tangy Tart Hot & Sweet by Padma Lakshmi

Provided by malinda sargent

Categories     Ice Cream & Ices

Number Of Ingredients 9

2 cups heavy cream
2 cups whole milk
4 large egg yolks
½ cup sugar
1 teaspoon pure vanilla extract
2 tablespoons rose water ( easily found in middle eastern or european stores also available online )
5 tablespoons rose petal jam ( available in middle eastern or european speciality and health food stores or online )
¼ cup crushed, raw, unsalted pistachios
2 tablespoons dried rose petals, without stems or leaves, only petals

Steps:

  • 1. Heat the cream and milk over medium heat for 5 to 8 minutes, until the mixture is just below the boil. In a small bowl beat together the egg yolks, sugar and vanilla until the mixture is smooth. Add about ¼ cup of the hot cream mixture to the yolks stirring vigorously so the eggs won't scramble. Add warmed yolk mixture back to the heated cream, whisking constantly over low heat until the mixture thickens slightly, about 3 to 5 minutes. Stir in the rose water and rose jam. Cool the mixture completely in ice water bath (my prefered method) or in the refrigerator. Pour the cooled custard into your ice cream maker and follow the manufacturer's directions. When finished churning , remove the ice cream and fold in the pistachios and rose petals if using, mixing well to distribute evenly. Freeze ice cream until ready to serve.

ROSE-GERANIUM-AND-CARDAMOM ICE CREAM



Rose-Geranium-and-Cardamom Ice Cream image

Rose-geranium leaves infuse this ice cream with a wonderful floral aroma and citrus-herb flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h

Number Of Ingredients 9

3 cups heavy cream
1 1/2 cups whole milk
3/4 cup rose-geranium leaves (1/2 ounce)
1/3 cup green cardamom pods
6 large egg yolks
3/4 cup sugar
1/4 teaspoon kosher salt
Roasted Peaches, for serving
Perry's Almond Cookies, for serving

Steps:

  • Combine cream, milk, geranium leaves, and cardamom pods in a saucepan; cook over medium-high heat, stirring occasionally, until mixture is scalding hot (do not let simmer), about 2 minutes. Remove from heat. In a large heatproof bowl, whisk yolks with sugar and salt until smooth and pale. Whisking constantly, ladle half of cream mixture into yolk mixture, a little at a time, until combined. Whisk yolk-and-cream mixture back into saucepan with remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon and a thermometer registers 180 degrees, 5 to 7 minutes.
  • Pour custard through a medium-mesh sieve into a bowl set in an ice-water bath. Let cool completely, stirring frequently, about 10 minutes.
  • Churn custard in an ice cream maker (following manufacturer's instructions) until it has texture of soft-serve ice cream. Freeze in an airtight container until firm, at least 4 hours and upto 1 month. If ice cream is frozen solid, transfer to refrigerator to let soften slightly before serving, about 20 minutes. Serve, with peaches and cookies.

BOSC PEARS IN ROSé WINE WITH PERSIMMON ICE CREAM



Bosc Pears in Rosé Wine with Persimmon Ice Cream image

A stunning dessert that lets two autumn fruits-pears and persimmons-shine.

Provided by Amelia Saltsman

Categories     Wine     Fruit     Dessert     High Fiber     Pear     Rosé     Fall     Persimmon     Boil     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1 tablespoon butter
3 firm but ripe medium Bosc pears, peeled, halved, cored
6 fresh thyme sprigs
1 1/3 cups semi-dry rosé wine
1/4 cup wildflower honey
Persimmon Ice Cream

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Add pears, cut side down. Tuck thyme sprigs around pears. Cook until cut sides are brown (do not turn pears over), about 3 minutes. Transfer pears to plate. Add rosé wine and wildflower honey to same skillet and boil until mixture is reduced to about 1 cup, scraping up any browned bits, about 4 minutes. Reduce heat to medium-low and add pears, cut side up. Spoon some of juices in skillet over pears, cover skillet, and simmer until pears are tender, about 10 minutes. DO AHEAD: Pears can be made 4 hours ahead. Uncover and let stand at room temperature. Rewarm pears before continuing, if desired.
  • Place 1 warm or room-temperature pear half, cut side up, on each of 6 plates. Drizzle pears with sauce from skillet. Spoon scoop of Persimmon Ice Cream alongside pears and serve.

ROSE ICE CREAM



Rose Ice Cream image

Provided by Food Network

Time 5h5m

Yield 1 quart

Number Of Ingredients 6

2 cups milk (2 percent or skim)
2 large eggs plus 2 egg yolks, lightly beaten
1 (14-ounce) can sweetened condensed milk
4 teaspoons vanilla extract
1 teaspoon rose water
2 tablespoons candied rose petals, crushed

Steps:

  • Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs in a medium mixing bowl. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large clean bowl to cool slightly, then stir in the sweetened condensed milk, vanilla, and 1 tablespoon rose water. Cover and refrigerate until cold or overnight. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. Add 2 tablespoons crushed candied rose petals to the machine when the ice cream is semi-frozen. Allow the machine to mix in the flowers. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

ROSE PETAL ICE CREAM



ROSE PETAL ICE CREAM image

Categories     Dairy     Dessert     Freeze/Chill

Yield 4 servings

Number Of Ingredients 7

1 1/2 cups whipping cream
1/2 cup half-and-half
4 scented roses
1 2 egg yolks
3/4 cup sugar
1 2 tsp honey
2 drops pink food coloring

Steps:

  • Put the cream, milk and rose petals in a med saucepan and bring to just below a boil. Remove from heat, cover, and leave to infuse until cool. Whisk egg yolks, sugar, and honey together in a large metal or china bowl until pale and creamy. Strain the rose-flavored milk into the egg mixture and return to pan, or put the bowl over a pan of boiling water. Cook very gently until slightly thickened, but do not let boil. Add a drop or two of coloring. Chill the custard mixture, then freeze it, or process it in an ice-cream maker. Store in the freezer. Leave it to soften from frozen for about 20 minutes before serving.

SUPER QUICK EXOTIC ROSE ICE CREAM



Super Quick Exotic Rose Ice Cream image

This ice cream is a real treat for all the senses. I wanted to make a special treat for dessert but didn't have a great deal of time so ended up creating this little beauty! Using store bought strawberry ice cream cuts your work & time in the kitchen in half & the strawberry really brings out the delicate rose flavours. If you're serving the ice cream straight away, you can add the meringue nuggets but if it's to stay in the freezer for a while, you may want to leave them out & make meringue nests to serve the ice cream in instead. Prep time includes freezing time. Please note that the recipes does state 10 tablespoons of rose water - this is because the rose water I used here is a very weak one from East End Foods. If you have a nice strong rose water, from an Arab manufacturer, please only use 4-5 tablespoons...or to taste.

Provided by Um Safia

Categories     Frozen Desserts

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 8

3 cups strawberry ice cream
10 of tablespoons rose water (add 2 at a time, tasting each time)
1 egg white
1 ounce caster sugar
1 pinch cream of tartar
3 green cardamom pods, seeds only
2 tablespoons of chopped pistachios
rose petal (optional)

Steps:

  • Place the strawberry ice cream in a large freezable, airtight container & gently mix in the rose water. Take your cardamom seeds & roughly grind then add to the ice cream. Place in the freezer to chill whilst you make the meringues.
  • Preheat the oven to 150-160c. Whip the egg white until soft peak stage then whisk in the sugar & cream of tartar.
  • Spoon the meringue mix onto a baking sheet lined with aluminium foil. Use the back of the spoon to smooth the meringue into flat circles approx 1cm high & 8 cm wide. Place in the oven & cook for 25 minutes.
  • Turn the oven off but leave the meringues in the oven to dry out for approx 1 hour.
  • When the meringues have dried out & have been allowed to cool, chop them up & very gently fold them into the ice cream. Return the ice cream to the freezer for at least 20 minutes or until ready to serve.
  • To serve the ice cream, spoon into individual serving bowls, top with chopped pistachios & rose petals if using - enjoy!

Nutrition Facts : Calories 243.3, Fat 10, SaturatedFat 5.3, Cholesterol 28.7, Sodium 73.2, Carbohydrate 35.6, Fiber 1.3, Sugar 7.4, Protein 4.9

ROSE ICE CREAM



ROSE ICE CREAM image

Categories     Nut

Number Of Ingredients 6

1 pinch saffron
2 tablespoons warm milk
1 1/2 quarts vanilla ice cream, softened
1 1/2 tablespoons rose syrup
1/2 teaspoon ground cardamom
1/4 cup pistachio nuts, chopped

Steps:

  • Add the saffron to the warm milk and set aside for 15 minutes.
  • Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color.
  • Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.
  • Note: For the rose syrup I used Rooh Afza, a very famous rose syrup made in India. Rooh Afza is usually had with cold water or milk or added to desserts. You can pick it up from any Indian grocery store.
  • Note: If you want to enhance the pistachio flavor toast the nuts on a baking sheet in a 350 degree F oven for 5 to 10 minutes until they are slightly brown.

Tips:

  • Use fresh or dried rose petals: Fresh rose petals impart the most vibrant flavor and color, but dried petals can also be used. If using dried petals, be sure to grind them into a fine powder before adding them to the ice cream base.
  • Steep the rose petals in milk: This helps to infuse the milk with the delicate flavor and aroma of the roses. You can steep the petals for as little as 30 minutes or for up to overnight.
  • Use a high-quality vanilla extract: Vanilla extract is a key ingredient in this ice cream, so be sure to use a high-quality extract that has a rich, robust flavor.
  • Chill the ice cream base thoroughly before churning: This will help the ice cream to churn more quickly and smoothly.
  • Churn the ice cream according to the manufacturer's instructions: Each ice cream maker is different, so be sure to follow the manufacturer's instructions for churning.
  • Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving: This will allow the ice cream to fully set and develop its flavor.

Conclusion:

Rose ice cream is a delicious and refreshing treat that is perfect for any occasion. With its delicate floral flavor and creamy texture, this ice cream is sure to please everyone. Whether you are serving it at a party or enjoying it on a hot summer day, this ice cream is sure to be a hit. So next time you are looking for a unique and flavorful ice cream recipe, give this rose ice cream a try. You won't be disappointed!

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