Hi Bold Bakers!
When it comes to summer desserts, you can’t beat gelato. I love ice cream, of course, but gelato just feels so much more decadent. It’s creamier, more flavorful, and so refreshing. And flavoring a gelato with fragrant rosewater? That’s extra decadent.
I don’t often get to play around with the flavors of rosewater, but the understated floral flavor it brings to a dessert tastes beautiful. If rosewater isn’t your thing, but you still want to whip up some gelato, be sure to try one of my many different recipes!
But believe me when I say that this recipe is the perfect reason to pull out your ice cream maker!!
What Is Rosewater Gelato?
Gelato is slightly like ice cream, but not really, even though they are made with the same ingredients (and I just told you to break out your “ice cream maker” above!). Gelato has a lower fat percentage than ice cream, which means the flavors shine through even more! Due to ice cream’s high-fat content, it tends to coat your mouth, so you actually taste less.
This gelato recipe is flavored with a hint of rosewater, which I find to be a very elegant flavor. It’s slightly floral, sweet, and unbelievably creamy. I feel fancy just scooping it!
What You Need To Make Rosewater Gelato
How To Make Rosewater Gelato
With just a couple of minutes at the stove and a few hours in the freezer, you can whip up this beautiful rosewater gelato too! Here is how you make it (full recipe with measurements below):
- Place a large mixing bowl near with a sieve set over it near your stove.
- Warm the milk and cream in a medium-sized saucepan over medium heat until it is steaming.
- While the milk is heating, whisk the yolks and sugar in a small mixing bowl.
- Once the milk is steaming, pour 1 ladleful of milk at a time into the egg mixture, being sure to whisk constantly. You’ll want to do this process 1 ladle at a time, so the hot milk doesn’t start to cook the eggs!
- Once all the milk is whisked in, return it to the saucepan and cook over medium-low heat, constantly stirring until thickened.
- Once the mixture is thick enough to coat the back of a spoon, immediately pour it through your prepared sieve into the bowl to stop the cooking. Discard any solids that remain.
- Add in 1 tablespoon of rosewater and a drop of food coloring (if using) to the custard, stir, and give it a taste. If you would like a stronger rose flavor, add in one more tablespoon.
- Let the custard come to room temperature and then refrigerate until chilled, at least 2 hours.
- Churn using the directions of your ice cream maker, then transfer to an airtight container and freeze for at least 4 hours.
Gemma’s Pro Chef Tips For Making Rosewater Gelato
- Serve this gelato with homemade ice cream cones!
- For a special treat, make a chocolate and rose sundae by serving this with homemade ganache and whipped cream.
- Blend a few scoops of rosewater gelato with a splash of milk for a rosy milkshake!
- You can replace the rosewater in this recipe with orange blossom water for an equally delightful, floral gelato.
- Cardamom and rose is a lovely flavor combination – try stirring in a ½ teaspoon of ground cardamom into your gelato base just before churning.
How Do I Store Rosewater Gelato?
Homemade gelato will last for up to 1 week in an airtight container in your freezer.
Make More Ice Cream!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Light, floral, and gorgeously pink, my Rosewater Gelato Recipe is everything your summer needs to keep everything cool and refreshing!
Servings: 2 pints
- 2 cups (16floz/480ml) whole milk
- 1 cup (8floz/240ml) heavy whipping cream (cold)
- 4 large egg yolks
- ¾ cup (6oz/170g) granulated sugar
- 1-2 tablespoons rosewater (to taste)
- 1 drop of red gel food coloring (optional)
Place a large mixing bowl with a sieve set over it near the stove.
In a medium saucepan over medium heat, warm the milk and cream until it is steaming.
While the milk is heating, whisk the yolks and sugar in a small mixing bowl.
When the milk mixture is hot, pour 1 ladleful of milk at a time into the egg mixture while whisking constantly.
Once all of the milk is whisked in, return it to the saucepan and cook over medium-low heat, stirring constantly, until thickened.
When the mixture is thick enough to coat the back of a spoon, immediately pour it through the prepared sieve into the bowl to stop the cooking (discard any solids).
Add 1 tablespoon of rosewater and a drop of food coloring (if using) to the custard, stir and give it a taste. If you would like a stronger rose flavor, and up to one more tablespoon.
Let the custard come to room temperature, and then refrigerate until thoroughly chilled, at least 2 hours.
Churn according to the directions in your ice cream maker, then transfer to an airtight container and freeze for at least 4 hours.
Scoop and enjoy! Store gelato in the freezer for up to 1 week.