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Posted by on in Recipes
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  • 4 egg yolks
  • ½ cup sugar
  • 1¼ cups milk
  • 1¼ cups heavy cream
  • 1 tablespoon rose water
  • 6 ounces rose-flavored Turkish


Combine all ingredients in a large saucepan and place over medium heat.

Stirring occasionally, bring the mixture to 170 degrees F.

Remove from heat and cool. Pour mixture into lidded container and refrigerate overnight to mellow flavors and texture.

Freeze mixture in ice cream freezer/ice chiller in ice box.

When the volume increases by 50 to 75 percent in size, and reaches a soft consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

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