Last Saturday we were invited to dinner at friends’ house and was told to bring dessert. The lady of the house is a very good cook and a great hobby baker too, so the pressure was on to perform 😉
Thinking of what could follow a Moroccan main of lamb tagine on couscous, I thought of something sweet, but still light … and while late Autumn is not really a time for cool sweets, I just kept on coming back to ice cream. And I’ve been hankering to try these ice cream cups made by baking sugar cookie dough on the back of a muffin tins …
I finally decided on a rosewater ice cream served in a cardamom spiced cookie cup – seriously I just *love* the flavour combination of rose and cardamom! It was a great hit! (at least with the adults and the two youngest who each had two bowlfuls, but the little misses didn’t quite take to it)
Naturally, as with most of my food, the herbs and spices aren’t just additions, but they are the stars of the show, so completely fitting to blog about on Herbalicious! 😀
Rosewater Ice Cream
for creme anglaise
- 275ml full cream milk
- 5 egg yolks
- 1/2 cup superfine sugar
- 250ml heavy cream
for rose flavour
- 3tbsp Rosewater
- Heat the milk slowly in a pan to boiling point.
- Beat egg yolks and sugar together until they are light, smooth and fluffy
- Pour heated milk slowly over the egg mixture, beating all the time
- Return the mixture to the stove and cook over a low heat, constantly stirring with a wooden spoon. The mixture will thicken a bit, enough to form a coating on the back of the spoon.BE VERY CAREFUL NOT TO BOIL THE MIXTURE OR YOU’LL END UP WITH SWEET SCRAMBLED EGG
- Pour thickened mixture into a bowl and cool before refrigerating until chilled
- Mix through the cream and rosewater and then chill in an ice-cream maker or in a shallow plastic dish in the freezer until desired consistency.IF YOU DON’T HAVE AN ICE CREAM MAKER, REMOVE MIXTURE FROM FREEZER EVERY TWO HOURS AND BEAT THROUGH TO BREAK UP ICE CRYSTALS
Cardamom Spiced Cookie Cups
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup sugar
- 1 egg
- 1 1/2 tsp vanilla essence
- 2 cups flour
- 1-2 tsp cardamom
- 1/2 tsp salt
- Beat butter and sugar until pale and fluffy.
- Add egg and vanilla extract and beat through.
- In a separate bowl, stir flour, cardamom and salt together with a fork.
- Mix dry ingredients into egg and butter mixture and work it till just combined.
- Bring dough together into two discs and leave in the fridge to cool until firm.
- Roll out chilled dough onto a floured surface and cut out discs slightly larger than your muffin tins.
- Drape dough over back of muffin tins and bake in a preheated oven (180C) and bake for 12-15 minutes till lightly browned
When the cookies are cooled, and the ice cream is nicely frozen, dish up – nice round balls of rose ice cream in a shell of sweet cardamom…. sprinkle with rose petals (no spray and fresh or crystalised) and perhaps for some texture and another element, a few crushed pistachios.