Raspberry Rose Ice Cream – Scoop & Sprinkle
🍦 A scoop of elegance! This Raspberry Rose Ice Cream blends fruity sweetness with floral notes for a creamy, dreamy treat. Perfect for warm days or fancy nights! 🌹🍓✨
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 1/2 cups fresh or frozen raspberries
1 tsp rose water (adjust to taste)
1 tbsp lemon juice
A pinch of salt
Optional: crushed dried rose petals or white chocolate chips for topping
Instructions:
In a saucepan over medium heat, combine raspberries, lemon juice, and 1/4 cup of the sugar. Cook until the berries break down and form a thick sauce. Strain to remove seeds.
⏱️ Duration: 10 minutes
In a mixing bowl, whisk together the remaining sugar, heavy cream, milk, rose water, and salt until the sugar dissolves.
⏱️ Duration: 3 minutes
Stir in the raspberry puree and mix well. Chill the mixture in the fridge for at least 2 hours.
⏱️ Chill Time: 2 hours
Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions.
⏱️ Duration: 20–25 minutes
Transfer the ice cream to a container, sprinkle with crushed rose petals or chocolate chips, and freeze until firm.
⏱️ Freeze Time: 4 hours
Scoop, sprinkle, and enjoy the fragrant magic! 🍧💐
Prep Time: 15 minutes | Churn Time: 25 minutes | Chill + Freeze Time: 6 hours | Total Time: 6 hours 40 minutes
Kcal: 270 kcal | Servings: 6 servings
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