Recipe courtesy of Bruce Weinstein
Save Recipe Print
Total:
5 hr 5 min
Prep:
5 min
Cook:
5 hr
Yield:
1 quart

Ingredients

Directions

Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs in a medium mixing bowl. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large clean bowl to cool slightly, then stir in the sweetened condensed milk, vanilla, and 1 tablespoon rose water. Cover and refrigerate until cold or overnight. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. Add 2 tablespoons crushed candied rose petals to the machine when the ice cream is semi-frozen. Allow the machine to mix in the flowers. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Chocolate Ice Cream

Recipe courtesy of Alton Brown

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Ravioli Rose Pie

Recipe courtesy of Food Network Kitchen

Gooey Cinnamon Buns with Thick Cream Cheese Icing

Recipe courtesy of Nancy Fuller

Whipped Cream

Recipe courtesy of Alton Brown

Royal Icing

Recipe courtesy of Alton Brown

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword