Sweet & Gorgeous Rosewater Gelato
Indulge in the luxurious allure of Sweet & Gorgeous Rosewater Gelato, a dessert that’s as elegant as it is delicious. Ready in just 30 minutes of active time, it’s surprisingly simple to make yet feels like a gourmet masterpiece.
Ingredients
- 2 cups whole milk 16floz/480ml
- 1 cup heavy whipping cream 8floz/240ml, cold
- 4 large egg yolks
- ¾ cup granulated sugar 6oz/170g
- 1-2 tablespoons rosewater to taste
- 1 drop red gel food coloring optional
Instructions
- Place a large mixing bowl with a sieve set over it near the stove.
- In a medium saucepan over medium heat, warm the milk and cream until it is steaming.
- While the milk is heating, whisk the yolks and sugar in a small mixing bowl.
- When the milk mixture is hot, pour 1 ladleful of milk at a time into the egg mixture while whisking constantly.
- Once all of the milk is whisked in, return it to the saucepan and cook over medium-low heat, stirring constantly, until thickened.
- When the mixture is thick enough to coat the back of a spoon, immediately pour it through the prepared sieve into the bowl to stop the cooking (discard any solids).
- Add 1 tablespoon of rosewater and a drop of food coloring (if using) to the custard, stir and give it a taste. If you would like a stronger rose flavor, and up to one more tablespoon.
- Let the custard come to room temperature, and then refrigerate until thoroughly chilled, at least 2 hours.
- Churn according to the directions in your ice cream maker, then transfer to an airtight container and freeze for at least 4 hours.
- Scoop and enjoy! Store gelato in the freezer for up to 1 week.
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