A few years ago, I had returned from Greece with lots of new experiences, funny/interesting stories and many amazing food experiences. During one chat, my friend Gina relayed her experience of eating an ice cream that had a rosewater accent and bits of rosewater flavoured loukoum in the mix.
I have so many ideas yet to share and I finally got around to making this one. Either you like rosewater or you don’t so obviously this one’s for “team rosewater”.
Some points to note:
- rosewater essence is strong, add in increments and look for it at Greek or middle eastern specialty shops
- I like using natural colouring (grenadine or pomegranate molasses
- vodka is added to help the ice cream keep from becoming rock-hard when frozen
- be sure to finely chop the loukoum (also bought at Greek/middle eastern shops)
Once again, I am using a “no-churn” method, which is easy to prepare, adaptable to any flavour to desire to make and pretty much fool-proof.
Rosewater ice cream is a nostalgic flavour but what that I have grown to enjoy as adult. The flavour and aroma is subtle and I believe it’s a knock-out!
Rosewater Ice Cream With Loukoum
(serves 6)
2 cups cold heavy cream
1 can sweetened condensed milk (or 1 cup icing sugar)
3 Tbsp. rosewater
3 Tbsp. vodka
splash of colouring of choice (grenadine, pomegranate molasses, drop of food colouring)
1 cup finely chopped rosewater loukoum (Turkish or Greek delight)
chopped pistachios for garnish (optional)
- Into the bowl of your stand mixer, add the cream, condensed milk (or sugar) and attach the whisk and whip to soft peaks.
- Turn down the speed and add the rosewater, vodka, colouring, chopped loukoum and mix for a couple of minutes or until well incorporated.
- Empty into a container, place plastic wrap on top of the ice cream and place the lid on. Place in your freezer for minimum 5 hours to overnight.
- Serve with a garnish of chopped pistachios.
