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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the milk slowly in a pan to boiling point. | 2. 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. | 3. 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). | 4. 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). | 5. 30 minutes before serving, place the ice cream in the fridge to soften. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rose water	3	tablespoons		0.0	0.0	0.0	0.0
milk	275	ml		173.0054	13.5568	8.9339	9.2742
egg yolk	4			218.96	2.4412	10.7848	18.0472
superfine sugar	110	g		425.7	109.978	0.0	0.0
heavy cream	284			115872.0	933.7919999999999	967.872	12296.063999999998

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.