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Jan. 6th, 2008 07:20 pmI made ice-cream tonight! Actually, it was "rosewater semifreddo", and the recipe came out of the Sunday magazine in today's SST, and it had like fifteen other things that were supposed to go with it, but basically it was ice-cream that was unbelievably easy to make.
It went down like this (actually, it went down to double these quantities because my mother had an infinite number of egg yolks that had amassed due to pavlovas, meringues, etc.)
Rosewater Icecream from the Guy who Edits Cuisine, Apparently.
100g caster sugar
3 egg yolks
250ml cream
2 tablespoons rosewater
1. Whip the cream.
2. Beat sugar and yolks until pale, fluffy, and twice the volume.
3. Fold cream and rosewater into sugar-egg mixture.
4. Pour into a shallow metal tray, cover, and freeze until it's ready - I left it about five hours and it wasn't melty, but it didn't hold its shape that nicely if you're really into presentation.
That's it! Ridiculously easy, eh? However, once caveat: I found this really strong and sweet. If I made it again, I would probably reduce the rosewater, or (more likely) swap it out for vanilla or mint or coffee or, you know, whatever. Also, I have no idea how long it'll keep - anyone got any idea? Mind you, it doesn't make a lot - our double batch filled an ordinary slice pan right up, but didn't overflow at all. So freezer survival might not be a big issue. Finally, this could be super-delicious with finely chopped nuts in it - unsalted pistachios? Hmm, I really wanna try that now, dammit.
It went down like this (actually, it went down to double these quantities because my mother had an infinite number of egg yolks that had amassed due to pavlovas, meringues, etc.)
Rosewater Icecream from the Guy who Edits Cuisine, Apparently.
100g caster sugar
3 egg yolks
250ml cream
2 tablespoons rosewater
1. Whip the cream.
2. Beat sugar and yolks until pale, fluffy, and twice the volume.
3. Fold cream and rosewater into sugar-egg mixture.
4. Pour into a shallow metal tray, cover, and freeze until it's ready - I left it about five hours and it wasn't melty, but it didn't hold its shape that nicely if you're really into presentation.
That's it! Ridiculously easy, eh? However, once caveat: I found this really strong and sweet. If I made it again, I would probably reduce the rosewater, or (more likely) swap it out for vanilla or mint or coffee or, you know, whatever. Also, I have no idea how long it'll keep - anyone got any idea? Mind you, it doesn't make a lot - our double batch filled an ordinary slice pan right up, but didn't overflow at all. So freezer survival might not be a big issue. Finally, this could be super-delicious with finely chopped nuts in it - unsalted pistachios? Hmm, I really wanna try that now, dammit.
