3 tbsp of rose water
275 ml whole milk
4 large egg yolks
110 fine sugar
285 ml heavy cream
Heat milk in a pan slowly to boiling point.
Beat egg yolks and sugar together until smooth and foamy.
Pour heated milk over egg mixture and continue to beat.
Put mixture into a pan and cook over low heat, stirring constantly with a wooden spoon. Do not let the mixture boil, allow it to thicken until it coats the spoon.
Pour mixture into a bowl, cool it then refrigerate until chilled.
Stir in cream and rosewater. If you have an ice-cream maker churn it, if not pour into a shallow plastic box and place it in the freezer until completely frozen.
During the freezing process, check on the ice cream and whisk it to remove any ice crystals that form.
Before serving, place it in the fridge so it softens.
You can add pink food colouring to the mixture if you want it to resemble the colour of a rose.
Photo Credits: Tina Rupp