A rich and decadent treat with the sweet flavors of strawberries and roses.


Serves 6

8 oz strawberries, washed and hulled



2 tablespoons water



1 cup heavy cream



2 tablespoons confectioner's sugar



8 oz mascarpone



few drops rosewater, to taste


  1. Place strawberries and water into a saucepan.
  2. Cover and simmer over medium heat until strawberries are tender and juice is extracted. This will take about 5 minutes.
  3. Strain through a fine sieve and chill .You should have about ¾ cup of strawberry liquid.
  4. Place cream and sugar into a mixing bowl.
  5. Beat with an electric mixer until soft peaks form.
  6. Whisk in mascarpone then fold in strawberry liquid and rose water to taste.
  7. Pour into a 4-cup metal tin and smooth the top level.
  8. Cover and freeze overnight. Serve ice cream scooped in bowls or in waffle cones.

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