Strawberry Rose Ice Cream

For a little girls' teaparty complete with antique china what does one serve that is the epitome of femininity?  Homemade rose flavored ice cream is a nice choice!

Here is the recipe we used (improvised from How to Cook Everything by Mark Bittman):

2 Cups half-and-half

1/2 cup sugar
2 TB cornstarch
1 cup cream
1 quart strawberries, hulled, sliced and a little mashed
3 TB rosewater (found at most Indian grocery stores)

1.  Combine the half-and-half and 1/4 cup sugar in saucepan.  Heat, stirring occasionally, until steam rises from the half-and-half, 3-5 minutes.  Remove from heat.
2.  Mix cornstarch with the rosewater to make a slurry.
3.  Whisk the slurry into the heated half-and-half, along with the remaining sugar.  Heat, stirring constantly, until thick.  
4.  Cool completely, then stir in the cream and freeze in an ice cream maker according to manufacturer's directions.  

The strawberries and rosewater are nice complementary flavors, and the strawberries help add a little rosy color.  (I posted a picture of the girls practicing for the tea party on our Facebook page)


Works for Me Wednesday!