- 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
ROSE WATER – 500 ML
Distilled Rose Water – Fragrant and naturally extracted from rose petals.
Chemical and colorant free
How to use Rose Water:
- Iced Tea
- Fruit Salad
- Mix with plain yogurt
- Pastry tarts
- Pastry cake
- For the ladies it is a great face cleaner!