LELO Rose Water Walnuts Ice Cream with Cooked Figs

Serve 2

  • 5 ounces unsalted shelled walnuts
  • 4 ounces superfine or granulated sugar
  • 4 egg yolks
  • 8 ounces whole milk
  • 8 ounces heavy cream
  • 1½ teaspoon rose water
  • 1 whole figs cooked in syrup


  • Put half the nuts and half the sugar in a food processor and process to a very fine finish.
  • Coarsely chop the remaining nuts, beat the egg yolks with the remaining sugar until it became pale and creamy.
  • Pour the milk and cream into a saucepan and add the walnuts mixture, bringing it almost to a boil.
  • Remove from the heat and strain into the egg yolk mixture, stirring constantly.
  • Pour the custard back into a clean saucepan and stir over a medium heat until it starts to thicken and will just coat the back of a wooden spoon.
  • Remove from the heat, pour into a bowl and let cool.
  • Stir in the rose water, then chill in the refrigerator for at least 30 minutes before churning in an ice cream maker until almost frozen.
  • Gently fold in the chopped walnuts, transfer to a freezer-proof container, store in the freezer.
  • Chop the fig into thin slices to garnish the ice cream at serving time

How to use Rose Water:

  • Cocktails
  • Iced Tea
  • Sorbet
  • Fruit Salad
  • Mix with plain yogurt
  • Pastry tarts
  • Pastry cake
  • For the ladies it is a great face cleaner!