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zwei Kugeln Erdbeer Rosen Eis in einer kleinen Schale

Strawberry Rose Ice Cream

This creamy Strawberry Rose Ice Cream combines sweet strawberries with delicate rose water for an elegant homemade summer dessert. Made with fresh strawberries, cream, and egg yolks, this rich and creamy strawberry ice cream recipe is perfect for romantic dinners, Mother’s Day, or hot summer days. The subtle floral flavor from the rose water makes this homemade strawberry rose ice cream unique, luxurious, and absolutely unforgettable.

Course Dessert
Cuisine German
Keyword rose ice cream, rose water dessert, strawberry ice cream recipe
Prep Time 30 minutes
Freezing 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 2 cups heavy cream 500 ml
  • 1 lb strawberries 450 g
  • 1/2 cup sugar 100 g
  • 6 egg yolks
  • 2 –3 tsp rose water to taste
  • 1/4 tsp salt
  • Juice of 1/2 lemon

Instructions

  1. Quarter the strawberries and toss them with half of the sugar. Let sit for about 10 minutes until juicy, then puree in a blender or food processor until smooth.
  2. In a saucepan, gently heat the cream with the remaining sugar until warm but not boiling. Remove from the heat and let cool slightly.
  3. In a bowl, whisk the egg yolks until smooth. Slowly pour the warm cream into the yolks while whisking constantly.
  4. Return the mixture to the saucepan along with the strawberry puree and salt.
  5. Cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon.
  6. Strain the mixture through a fine mesh sieve, then stir in the rose water.
  7. Taste as you go! Rose water can quickly become overpowering if you get too enthusiastic. You want delicate floral notes, not soap.
  8. Chill the mixture completely in the refrigerator.
  9. Once cold, stir in the lemon juice and churn in your ice cream maker for about 50 minutes until creamy.
  10. For a firmer texture, transfer the ice cream to the freezer for another 1–2 hours before serving.