Strawberry Rosewater Ice Cream Food

ROSE WATER ICE CREAM

Rose Water Ice Cream image

This recipe comes from a cutting from a Sainsbury's magazine article on Moroccan cuisine, that I've been saving since July 2001. I love rosewater, I love ice cream, but I'm afraid that so far this remains un-tested. But it does sound lovely and I know I'll make it one day! This recipe is suitable for ice-cream machines, but you don't need one. Cooking time is freezing time, but an ice-cream machine will be quicker. Posted for Zaar World Tour 2005.

Provided by Mrs B

Categories Frozen Desserts

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

3 tablespoons rose water
275 ml whole milk
4 large egg yolks
110 g superfine sugar
284 ml heavy cream

Steps:

Heat the milk slowly in a pan to boiling point.
Meanwhile in a bowl, beat the egg yolks and sugar together until smooth and foamy; pour the heated milk over the egg mixture, beating all the time.
Return the mixture to the pan and cook over a low heat, stirring constantly with a wooden spoon, until it thickens slightly to form a coating over the back of the spoon (do not let it boil).
Pour into a bowl, cool then refrigerate until chilled, stir in the cream and rosewater then either churn in an ice-cream maker or pour into a shallow plastic box and place in the freezer until completely frozen (after 2 hours of freezing, you may wish to remove the ice cream from the freezer and whisk it to remove any ice crystals that form at the edges - repeat this twice more during the freezing process).
30 minutes before serving, place the ice cream in the fridge to soften.

Nutrition Facts : Calories 169.7, Fat 16.4, SaturatedFat 9.6, Cholesterol 156.5, Sodium 30.9, Carbohydrate 3, Sugar 2, Protein 3.1

ICE CREAM WITH STRAWBERRIES AND RED WINE

Ice Cream with Strawberries and Red Wine image

The secret to this ice cream sundae is in the topping. A wineglass makes an appropriate serving dish for a scoop of vanilla ice cream and warm strawberries with red wine and black pepper.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 7

Ingredients

2 pints strawberries, stems removed
1/4 cup sugar
1/3 cup dry red wine
One 3-inch-long cinnamon stick
1/8 teaspoon freshly ground pepper, or to taste
1 pint vanilla ice cream, slightly softened
4 sprigs fresh mint, for garnish

Steps:

If strawberries are small, cut in half; if large, cut in quarters.
Combine sugar, red wine, and cinnamon stick in a large skillet; cook over medium-high heat until sugar dissolves, about 3 minutes.
Add strawberries and pepper; cook until berries soften slightly, 4 to 5 minutes. Remove from heat, discard cinnamon stick, and divide berries and sauce among dishes; serve with vanilla ice cream and a sprig of mint, if desired.

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