Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 vanilla bean, split and scraped
- 1/4 cup rose syrup
- 4 egg yolks
Special Equipment Needed:
- Ice cream maker
- Fine-mesh strainer
Step-by-Step Instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, sugar, and vanilla bean. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is steaming.
2. In a separate bowl, whisk the egg yolks until light and frothy. Slowly pour in the hot cream mixture, whisking constantly, until the yolks are tempered.
3. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
4. Remove from heat and strain the mixture through a fine-mesh strainer into a clean bowl. Stir in the rose syrup.
5. Chill the mixture in the refrigerator for at least 2 hours, or until completely cold.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, until the ice cream is thick and creamy.
7. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
- Chilling time: 2 hours
- Freezing time: 2 hours
Temperature:
- Medium heat for cooking the cream mixture
- Low heat for cooking the egg yolk mixture
Serving size:
- Makes about 1 quart of ice cream
Nutritional information:
- Calories: 320
- Fat: 22g
- Carbohydrates: 27g
- Protein: 4g
Substitutions for ingredients:
- You can use 2 teaspoons of vanilla extract instead of a vanilla bean.
- You can use any flavor of syrup you like instead of rose syrup.
Variations:
- You can add chopped nuts or chocolate chips to the ice cream before freezing.
- You can use different flavors of syrup to create different flavored ice creams.
Tips and Tricks:
- Make sure to temper the egg yolks slowly to avoid scrambling them.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Store the ice cream in an airtight container to prevent freezer burn.
Storage Instructions:
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating Instructions:
- Allow the ice cream to soften at room temperature for a few minutes before serving.
Presentation Ideas:
- Serve the ice cream in a bowl or cone, topped with fresh berries or a drizzle of extra rose syrup.
Garnishes:
- Fresh berries
- Whipped cream
- Sprinkles
Pairings:
- Serve with a glass of iced tea or lemonade for a refreshing summer treat.
Suggested Side Dishes:
- Fresh fruit salad
- Shortbread cookies
Troubleshooting Advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before serving.
- If the ice cream is too soft, freeze it for a longer period of time.
Food Safety Advice:
- Make sure to cook the egg yolks to a safe temperature to avoid any risk of foodborne illness.
Food History:
- Rose syrup has been used in Middle Eastern and Indian cuisine for centuries, and is often used to flavor desserts and drinks.
Flavor Profiles:
- This recipe combines the sweet and creamy flavor of vanilla with the floral and slightly tart flavor of rose syrup.
Serving Suggestions:
- Serve this ice cream as a dessert after a summer barbecue or picnic.
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