Vanilla Rose Ice Cream |
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5 from 3 votes

Vanilla Rose Ice Cream

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 quart
Author Justin McChesney-Wachs


  • 2 cups heavy cream
  • 2 cups milk
  • 3/4 cup sugar
  • 10 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 teaspoon Cortas brand rose water
  • natural red food coloring optional
  • 1/4 cup pistachios coarsely chopped and toasted


  • Whisk the cream, milk and 1/2 the sugar in a large saucepan to combine. Bring to a simmer whisking frequently until the sugar is dissolved.
  • In a separate medium bowl; whisk the egg yolks with the remaining sugar until it is light in color and thickened slightly (you can also do this in a KitchenAid stand mixer with the whisk attachment).
  • Temper (cook) the egg yolks by slowly adding about a third of the hot cream mixture to the bowl while continually whisking to prevent the eggs from scrambling. Add back to the saucepan on low heat and continue stirring until the custard mixture thickens and coats the back of a wooden spoon, about 10 minutes.
  • Move the custard to a bowl over ice to cool.
  • Once the custard has cooled; strain it through a fine mesh strainer into another container.
  • Mix in the vanilla, rose water and a few drops of food coloring for a pink hue (slowly add the rose water and taste as you go to make sure the flavor is to your preference).
  • Cover and refrigerate for at least a few hours, preferably overnight.
  • Spin the custard in your ice cream maker according to the manufactures instructions (mine takes about 15 to 20 minutes to get to a soft serve consistency). Transfer the ice cream to a chilled container and place it in the freezer for 2 to 6 hours to harden.
  • Sprinkle the toasted pistachios on top and serve.


Prep and cook time does not include the inactive chilling time for the custard and ice cream.