Rose Water Ice Cream With Meyer Lemon Zest Recipes

Steps:

• Heat the milk slowly in a pan to boiling point.
• Meanwhile in a bowl, beat the egg yolks and sugar together until smooth and foamy; pour the heated milk over the egg mixture, beating all the time.
• Return the mixture to the pan and cook over a low heat, stirring constantly with a wooden spoon, until it thickens slightly to form a coating over the back of the spoon (do not let it boil).
• Pour into a bowl, cool then refrigerate until chilled, stir in the cream and rosewater then either churn in an ice-cream maker or pour into a shallow plastic box and place in the freezer until completely frozen (after 2 hours of freezing, you may wish to remove the ice cream from the freezer and whisk it to remove any ice crystals that form at the edges - repeat this twice more during the freezing process).
• 30 minutes before serving, place the ice cream in the fridge to soften.

Steps:

• Bring the milk and heavy cream to a boil.
• Add the saffron, remove from heat and leave to infuse overnight in the refrigerator.
• The next morning, beat the egg yolks and sugar in a bowl until smooth and white.
• Gradually add the saffron infusion, beating well after each addition.
• On the stove top, place mixture in a metal bowl placed over a pot of rapidly boiling water.
• Cook until the mixture coats the spoon.
• Pass the mixture through a fine sieve. Save the saffron filaments and return them to the mixture.
• Allow to cool. Once cold, chill in a metal bowl in the freezer and remove at 1 hour intervals and beat until set. You can also use an ice cream freezer.
• To make syrup:.
• Stir 1 1/2 cups water and sugar in a saucepan over medium-low heat until sugar dissolves.
• Increase heat to medium-high.
• Add cinnamon stick and boil mixture until syrup is reduced to a scant 1 cup amount, about 10 minutes.
• Mix in rose water and cool. Serve ice cream in individual bowls and drizzle syrup on top.