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–+ servings
Rose Ice Cream

Velvety Rose Ice Cream: A Delightful Persian Treat

A refreshing Rose Ice Cream that is egg-free, gluten-free, and easy to make, perfect for impressing family and friends.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 6 hours 5 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Persian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 1.5 cups Whole Milk can be substituted with almond milk for a non-dairy version
  • 3/4 cups Sugar try coconut sugar or maple syrup for a refined-sugar-free option
  • 2 tablespoons Corn Starch arrowroot powder can serve as a gluten-free alternative
  • 1/2 teaspoon Salt favor sea salt for added mineral benefits
  • 1/2 cup Chopped Beets exchange with hibiscus powder for a vibrant touch
  • 2 tablespoons Rose Water start with 1 tablespoon and adjust to taste as you mix
  • 1 cup Heavy Cream full-fat coconut cream is perfect for vegan diets
  • 1 teaspoon Vanilla Extract omit if you prefer a more authentic rose experience
For Serving
  • 1/2 cup Pistachios chopped, unsalted; feel free to replace with almonds or walnuts
  • 1/2 cup Candied Nuts maple syrup-glazed almonds or walnuts work beautifully

Equipment

  • Ice Cream Maker
  • Blender
  • Saucepan
  • Mixing bowl
  • Fine Mesh Sieve

Method
 

Preparation
  1. Dissolve corn starch in ½ cup of whole milk until smooth. In saucepan, combine 1 ½ cups milk and ¾ cup sugar. Heat until sugar dissolves and mixture gently boils. Stir in corn starch mixture until thickened, about 2-3 minutes. Cool in an ice bath.
  2. Blend ½ cup beets with 2 tablespoons rose water until smooth, then strain to extract beet-rose water for color and flavor.
  3. Add salt, 1 cup heavy cream, and strained beet-rose water to cooled base. Optional: stir in 1 teaspoon vanilla extract.
  4. Cover and refrigerate for at least 4 hours or overnight to chill.
  5. Churn mixture in an ice cream maker following manufacturer's instructions, adding pistachios in the last 5 minutes.
  6. Transfer ice cream to an airtight container, smooth top, cover with parchment, and freeze for at least 2 hours before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 150mgPotassium: 300mgSugar: 22gVitamin A: 200IUVitamin C: 2mgCalcium: 150mgIron: 0.5mg

Notes

Use precise measurements for best flavor balance, and let the ice cream sit at room temperature for easier serving.

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