Rose and Rooh afza Ice cream

Home Rose and Rooh afza Ice cream




6 egg yolks

1/2 cup sugar (125g)

350 ml whole milk

250 ml heavy cream

1 tsp vanilla 2 tsp rose water

2 tbsp rooh afza/rose syrup



Whisk the egg yolks and sugar until pale and thick.

In a saucepan heat the cream, milk and vanilla mixture just until it starts scalding. Remove 1/2 cup of the dairy mixture and slowly add it to the egg mixture whisking as you go.

Once the egg mixture is tempered, slowly add it to the dairy mixture and whisk with a wooden spoon until the custard coats the back of the spoon.

Switch of the flame and whisk in the rose water and rooh afza. Chill in an ice bath. Churn in an ice cream maker as per manufacturers instructions. Freeze for at least 4 hours. You can also fold in rose jam (gulkand) for more rosiness!

Rose and Rooh afza Ice cream