Rose Water Ice Cream - cooking recipe

Ingredients

3 tablespoons rose water
275 ml whole milk
4 large egg yolks
110 g superfine sugar
284 ml heavy cream

Preparation

Heat the milk slowly in a pan to boiling point.
Meanwhile in a bowl, beat the egg yolks and sugar together until smooth and foamy; pour the heated milk over the egg mixture, beating all the time.
Return the mixture to the pan and cook over a low heat, stirring constantly with a wooden spoon, until it thickens slightly to form a coating over the back of the spoon (do not let it boil).
Pour into a bowl, cool then refrigerate until chilled, stir in the cream and rosewater then either churn in an ice-cream maker or pour into a shallow plastic box and place in the freezer until completely frozen (after 2 hours of freezing, you may wish to remove the ice cream from the freezer and whisk it to remove any ice crystals that form at the edges - repeat this twice more during the freezing process).
30 minutes before serving, place the ice cream in the fridge to soften.