Strawberry Rose Ice Cream, sumptuous strawberry and light floral flavours combine in this silky, elegant dessert.
Strawberries are simply THE taste of Summer. Most people would wholeheartedly agree. While usually eaten with a sprinkle of sugar and splash of cream, this Strawberry Rose Ice Cream dares to be unique. In a good way. Strawberry ice cream is already perfect on the tastebuds. Yet, add a drop of Rose extract and one is transformed into a bygone era, where life seemed easier, simpler. Whether that is true you can decide. Yet, whatever you do, don’t let this Summer pass without tasting the elegant bliss of this beautiful ice cream.
Since all pips are removed during the making of this dreamy dessert, it’s silky texture lingers on the tongue. While both fresh strawberry and rose flavours meld together, playing tricks on our tastebuds. This truly is a dream ice cream where the finished recipe is so much more than the addition of its component parts. Do not let sieving the strawberries put you off. This small step is vital in achieving the final texture and takes no longer that a couple of minutes.
Summing up, this ice cream seems the epitome of summer. Fresh strawberries and rose. Summer is the season when roses are celebrated at their best. Indeed all roses included in the pictures for this post, are from our own garden. While I haven’t gone as far as to make my own Rose Extract, that can safely be left in the hands of Nielsen-Massey , the professionals. Instead the roses in the photos hint at their presence within the ice cream.
Note: Prior to starting this recipe ensure that the frozen bowl of the ice cream maker is placed in the freezer overnight for at least 8 hours. Or as per manufacturer’s instructions.
Recipe: Strawberry Rose Ice Cream makes approx. 1L
400g Punnet of Strawberries hulled and larger ones cut in half
4tbsp Tap Water
Scant 1/4tsp Rose Extract- I use Nielsen-Massey
20-30mls Freshly Squeezed Lemon Juice
4 Large Free Range Egg Yolks
1tsp Cornflour – I use Doves Farm
5tbsp Caster Sugar
300mls Double Cream
300mls Whole Milk
1tsp Vanilla Extract
For full step by step instructions with photos on how to make the custard ice cream base, please see Very Vanilla Ice Cream
- Start by placing the prepared strawberries into a heavy bottom, medium sized saucepan. Sprinkle over 3 tablespoons of sugar and 4 tablespoons of tap water.
- Place the pan over a medium heat and cook the strawberries until the liquid starts bubbling.
- Swirl the pan to ensure that the sugar is dissolved and then let the strawberries cook for a further 5 minutes.
- While the strawberries are cooking place a sieve over a heatproof bowl.
- Once cooked pour the strawberries and liquid on to the sieve.
- Using the back of a dessert spoon gently press the strawberries into the sieve. Their juices and flesh will pass through the sieve. Keep running the back of the spoon over the pulp until all that’s left are seeds and the remaining strawberry fibres.
- Scrape the underneath of the sieve with a clean spoon. This will ensure all of the strawberry that’s passed through the sieve goes into the bowl underneath.
- Discard the seeds and pulp left in the sieve.
- Cover the bowl with cling film and chill.
- To make the ice cream base, first place the cream and milk into a heavy bottom saucepan over a medium heat. Heat to scalding point, where little bubbles form around the rim prior to boiling.
- While the cream mix is heating place the egg yolks, cornflour, sugar and vanilla extract into a large heatproof bowl. Whisk together until thickened.
- As soon as the milk and cream have reached scalding point remove from the heat.
- With the whisk on slow gently pour the hot liquid into the egg mix, increasing the whisk speed to medium.
- Pour the custard base back into the saucepan over a medium heat. Stir until the custard is thickened and coats the back of a wooden spoon.
- Once cooked pour the custard through a sieve into a heatproof bowl.
- Place cling film directly on to the custard to stop a skin from forming.
- Leave the custard to cool before placing in the fridge to chill.
- Once the strawberry juice has cooled add the Rose extract. Take care not to add more than the recipe indicates, as the finished result will taste soapy. Also add the juice of a small lemon 20-30mls and stir.
- As soon as the custard base is chilled, remove the cling film and add the strawberry mix, then stir.
- Set up the ice cream maker as per manufacturer’s instructions.
- With the machine switched on pour in the flavoured custard base and churn until softly frozen. Similar in consistency to whipped ice cream in a cone.
- When the right consistency has been reached switch off the ice cream maker, dismantle, then the ice cream can be removed.
- Spoon the churned ice cream into a freezer proof container with an airtight lid. I used a clean loaf tin to store the ice cream. This was purely for the photos, having seen similar images on Pinterest! The tin was then double wrapped in freezer proof cling film.
- Place the container into the freezer and leave overnight, or for at least 12 hours, to allow the ice cream to fully freeze.
- To serve, remove the ice cream from the freezer 10-20 minutes prior. As there are no artificial, only natural selection ingredients, this allows the ice cream to soften, so that it can be easily scooped.
Serve in tea cups for dessert or afternoon tea. Likewise, scoop into cones for a delicious fun treat. Also, by using a certified gluten free cornflour, the ice cream is naturally gluten free.
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Creating ice cream at home is a fun and rewarding experience. Combining flavours, changing textures, the possibilities are as endless as your imagination. By controlling the use of certain ingredients, homemade ice cream can easily be made gluten free. Personally, I would not be without an ice cream maker now, having made countless different flavours.
Whatever you are making, baking and creating in your kitchens, have fun!
Please note that no part of this post may be reproduced or replicated without the specific, written permission of the owner. Please see my Disclosure Policy.
Note: The Ice Cream Maker used is from Andrew James it is now over one year since I received it and is as good as the day it was first used.