Nothing says Valentine’s Day like roses and berries, and to celebrate one of my favorite holidays, I’ll be stirring up these sweet rose water and raspberry ice cream sandwiches. With a little love (and a few shortcuts!) they’re surprisingly easy to pull off…
Click through for the ice cream sandwich recipe…
This raspberry and rose water ice cream is the perfect mix of floral freshness and indulgent creaminess. Just fold in a ribbon of bright raspberry sauce and then press between chocolate cookies, and these frosty bites are the perfect Valentine’s Day treat! My ice cream filling is a take on this version, with amped up rose flavor and raspberries instead of blackberries…
Raspberry and Rose Water Ice Cream Sandwiches
6 egg yolks
⅔ cup of sugar
Dash of salt
1 cup heavy cream
1½ tablespoons rose water (available here and here)
1 teaspoon lemon juice
3-4 drops red food coloring
4 tablespoons raspberry jam
1 cup fresh (or frozen) raspberries
1 package Nabisco famous chocolate wafer cookies (these are available in most grocery stores)
2″ round cookie cutter or 8 oz juice glass
Ice cream maker (I use this one)
Whisk together egg yolks, sugar, and salt until well blended. To temper the egg mixture, heat the milk in a sauce pan until it is very hot (but not boiling). Remove the milk from the stove and slowly pour it into the egg mixture while blending with the whisk. Return the blended eggs and milk to the pot and cook over medium-low heat until it thickens (about 5-7 minutes). Pour into a bowl, add red food coloring, stir and chill for 1 hour or up to 24 hours (the longer the mixture chills, the more the flavor will develop).
To make the raspberry sauce, warm the jam in a sauce pan. Add in the raspberries and cook over medium until the berries soften and the sauce is more fluid. Cover and refrigerate.
Pour the ice cream mixture into an ice cream maker and churn for 19 minutes. When complete, fold in the raspberry sauce using a spatula. Spoon the ice cream between two cookies and return to the freezer to harden. For more crisp-looking ice cream sandwiches, transfer the ice cream to a baking dish lined with wax paper and spread it out evenly. Place the dish in the freezer for 2 hours or until firm. Remove the dish from the freezer and, using a round cookie cutter, cut a round piece of ice cream and place it between two chocolate wafer cookies.
• The chocolate wafers will be crispy at first, but will soften a little after a night in the freezer.
• A juice glass or a biscuit cutter works just as well as a cookie cutter to slice the ice cream. Look around the kitchen for glassware that will match your cookie size.
• To make cutting the ice cream easier, dip your cutter in water between slicing the pieces.
• If you want to skip the homemade ice cream, you can use a store-bought pint of berry-flavored ice cream. To add in rose flavor, brush the tops of the sandwich with rose water.
• Easy Chocolate Croissants
• Painted-Heart Sugar Cookies
• Homemade Blood-Orange Sherbet
• The Best Red-Velvet Cupcakes
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