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The rose flavor of this ice cream intensifies as it freezes. I call for 2 tablespoons of rose water in the recipe with the thought that the ice cream would be made at least 1 day before you plan to eat it. If you plan to eat it sooner, you may want to add a bit more.
Makes a bit more than a quart of ice cream
15 minutes preparation time, plus a few hours for the berries to sit and the ice cream to chill
1 quart strawberries (before hulling and cutting)
3/4 cup granulated sugar
1 tablespoon creme de cassis
2 tablespoons rose water
2 cups heavy cream
Rinse the berries, hull them, and cut them in half or quarters. Mash them in a small bowl with the sugar. Add the creme de cassis and rose water and let them sit for about an hour.
Pour the mixture into a blender and add the cream. Pulse a couple of times until the berries are chopped but still a bit pulpy. Pour the mixture into an ice cream maker and follow the machine's instructions for finishing the ice cream. Freeze until it hardens.