ROSE LOUKOUM ICE CREAM

Good (UAE) - - GOOD FOOD -

150g caster su­gar

3 egg yolks

450ml milk

400ml heavy cream

2 tsp rose­wa­ter

40ml rose syrup

1 drop red food colour­ing (op­tional)

120g rose loukoum, coarsely chopped

1) Whisk the egg yolks and su­gar in a medium bowl un­til fluffy and pale. Pour the milk and cream into a medium pot and set over a medium heat. bring to a gen­tle boil and stir con­stantly for about 30 min­utes, then care­fully pour the liq­uid onto the yolk mix­ture, whisk­ing con­tin­u­ously. 2) Sieve the cus­tard back into the pot and cook on a low heat un­til thick­ened, about 15 to 20 min­utes, stir­ring slowly and con­tin­u­ously and mak­ing sure the spoon touches the bot­tom of the pot. Stir in the rose­wa­ter and rose syrup, and the food col­or­ing, if de­sired, then strain the cus­tard into a bowl sit­ting in ice wa­ter and leave to cool, about 15 to 20 min­utes.

3) Stir in the loukoum. Place the mix­ture in the freezer for six to eight hours, whisk­ing ev­ery hour un­til the ice cream has reached the de­sired con­sis­tency. Al­ter­na­tively, if you have an ice-cream ma­chine, fol­low the man­u­fac­turer’s in­struc­tions. 4) Re­move from the freezer shortly be­fore serv­ing, to soften, then scoop into cones.

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