Love ice creams
Raspberry and Rose Ice Cream
This Raspberry and Rose Ice Cream reminds me of something really exotic you might eat on a lovely, hot holiday. Transport yourself, I hope you like it!
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Recipe Notes
You can use fresh or frozen raspberries for this ice cream recipe. No need to defrost the raspberries, simply heat a little longer in the pan. |
Nutrition Facts
Raspberry and Rose Ice Cream
Amount Per Serving (100g)
Calories 246
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Saturated Fat 8g
40%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.5g
Cholesterol 5mg
2%
Sodium 21mg
1%
Potassium 149mg
4%
Total Carbohydrates 29g
10%
Dietary Fiber 3g
12%
Sugars 26g
Protein 3g
6%
Vitamin A
2%
Vitamin C
22%
Calcium
7%
Iron
2%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- 100 ml double cream
- 200 g raspberries
- 1 tsp rose water
- 80 g granulated sugar
- 3 tbsp water
- 200 ml milk
Units:
Servings
People(change to adjust quanities)
Prep Time
10Minutes
Churn Time
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Ingredients
Units:
Servings
People(change to adjust quanities)
Prep Time
10Minutes
Churn Time
|
Nutrition Facts
Raspberry and Rose Ice Cream
Amount Per Serving (100g)
Calories 246
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Saturated Fat 8g
40%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.5g
Cholesterol 5mg
2%
Sodium 21mg
1%
Potassium 149mg
4%
Total Carbohydrates 29g
10%
Dietary Fiber 3g
12%
Sugars 26g
Protein 3g
6%
Vitamin A
2%
Vitamin C
22%
Calcium
7%
Iron
2%
* Percent Daily Values are based on a 2000 calorie diet.
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Method
- Heat raspberries, sugar and water gently until the raspberries are soft and bursting and juice is forming.
- Strain through a metal seive and cool thoroughly.
- Mix cream, milk, rose water and raspberry syrup together. Add to the turning ice cream maker and churn until thick and creamy.
