What a major disappointment this was! A waste of not only my time, but of expensive ingredients, not the least of which was the rose water itself. The flavor was good, no doubt about it. But this never churned beyond the consistency of a smoothie. I have made ice cream countless times over many, many years, and recognize this as a recipe that's dead on in terms of the ingredients as well as of the measures of them. Therefore, I think it's safe to conclude that there is a significant alcohol content in the rose water that prevents the ice cream mixture from freezing. A solution would be to simply add less, but the flavor of rose water is so delicate that you wouldn't taste it anyway. Another solution might be to add the rose water at the end of the churning time, to allow the ice cream to freeze and set up first, but there won't be a next time for me with that. I'll leave that possibility up to someone else to take a gamble on.
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What a major disappointment this was! A waste of not only my time, but of expensive...