Strawberry Rosewater Ice Cream

Ingredients and Weight:

• 2 pounds fresh strawberries, hulled and sliced
• 1 cup granulated sugar
• 1 teaspoon rosewater
• 2 cups heavy cream
• 1 cup whole milk
• 6 egg yolks
• 1/4 cup cornstarch

Preparation Time:

• 20 minutes

Cooking Time:

• 30 minutes

Difficulty Level:

• 2 (Medium)

Preparation Method Steps:

1. In a large bowl, combine the strawberries and granulated sugar. Let stand for 15 minutes to release their juices.
2. In a heavy-bottomed saucepan, heat the heavy cream, milk, and rosewater over medium heat until just simmering.
3. In a separate bowl, whisk together the egg yolks and cornstarch.
4. Slowly whisk the hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbly about 5 minutes.
5. Remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a bowl.
6. Stir in the strawberry mixture. Let the custard cool completely.
7. Transfer the custard to an ice cream maker and churn according to the manufacturer's instructions.

Nutritional Information:

Per serving (1/2 cup):

• Calories: 250
• Fat: 13g
• Carbohydrates: 30g
• Protein: 4g

Dish Characteristics:

• Creamy and smooth texture
• Sweet and tangy strawberry flavor with a hint of rosewater
• Perfect for a summer dessert or a special occasion

User Comments:

• "This ice cream is absolutely delicious! The perfect balance of strawberry and rosewater flavors."
• "This is the best strawberry ice cream I've ever had. It's so smooth and creamy."
• "I love the unique twist of rosewater in this ice cream. It really elevates the flavor."

Special Precautions and Tips:

• Use fresh, ripe strawberries for the best flavor.
• If you don't have rosewater, you can substitute almond extract or vanilla extract.
• Be sure to cook the custard until thickened to avoid illness.
• Freeze the ice cream for at least 4 hours before serving for the best results.