Rose Water Flavored Ice Cream Recipe

In a large saucepan, heat cream, milk, sugar, and salt over low heat until sugar dissolves.

In a separate bowl, whisk together egg yolks.

Slowly add the warm cream mixture to the eggs, whisking constantly.

Pour the mixture back into the saucepan and cook over medium-low heat, stirring continuously until it thickens and coats the back of a spoon (about 10 minutes).

Remove from heat and stir in rose water.

Strain mixture through a fine-mesh sieve into a large bowl and let it cool to room temperature.

Once cooled, chill the mixture in the refrigerator for at least 2 hours (or overnight).

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours (or until firm).