150g caster sugar
3 egg yolks
400ml heavy cream
2 tsp rosewater
40ml rose syrup
1 drop red food colouring (optional)
120g rose loukoum, coarsely chopped
1) Whisk the egg yolks and sugar in a medium bowl until fluffy and pale. Pour the milk and cream into a medium pot and set over a medium heat. Bring to a gentle boil and stir constantly for about 30 minutes, then carefully pour the liquid onto the yolk mixture, whisking continuously.
2) Sieve the custard back into the pot and cook on a low heat until thickened, about 15 to 20 minutes, stirring slowly and continuously and making sure the spoon touches the bottom of the pot. Stir in the rosewater and rose syrup, and the food coloring, if desired, then strain the custard into a bowl sitting in ice water and leave to cool, about 15 to 20 minutes.
3) Stir in the loukoum. Place the mixture in the freezer for six to eight hours, whisking every hour until the ice cream has reached the desired consistency. Alternatively, if you have an ice-cream machine, follow the manufacturer’s instructions.
4) Remove from the freezer shortly before serving, to soften, then scoop into cones.