Cheesecake Ice Cream with Lemon and Rosewater

You hear me talking about my friend Lisa a lot, and it is for good reason. She is super sweet and shares my love of cooking. Sometimes she goes overboard and buys me random things I never even thought to get. Like vanilla powder. Or dried strawberries. The oddest one has actually been rosewater, because it’s not something I had ever thought to use before. I have seen it in different recipes, but it seemed kind of like oyster sauce in Chinese cooking: my husband can put it on almost anything because he grew up with it, but I can only do a small amount cooked into the dish. Rosewater is great if you’ve grown up with it, but otherwise it’s kind of a hard taste to acquire.

How to make rosewater taste awesome, even for a non-believer like me!

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