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Prep 1 hr
Cook 45 mins
I was hooked after one bite of this very exotic dessert. The first time I ever tried it, it was after some prompting from my friend to just "try it!" Well I did and after a while would haunt this ice cream shop in New Hope Pennsylvania, because that was the only other place I could find it (although thiers was not quite as good) I finally found a recipe after a google search. Thank you to the Border Grill, in Pasadena for publishing this recipe on the NBC4 website! (cooking time is approximate freezing time)
- Wash the rose petals in cold water and pat dry. In a heavy, non-reactive saucepan, place petals of 2 roses, milk, cream, and ½ cup of the sugar. Place over medium heat and heat to just under boiling. Let steep about a half hour to infuse.
- Combine the egg yolks and the remaining ½ cup of sugar in a mixing bowl. Whisk until thick and pale yellow. Bring the rose/cream mixture back to a near boil and whisk ¼ of the warm mixture into the egg and sugar mixture. Then pour all of the egg mixture into the rose milk and place over low heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
- Strain into a bowl and chill on ice. Pour into the ice cream maker and freeze according to the manufacturer's instructions. Transfer finished ice cream into bowl and add the torn petals from the remaining rose. Fold into ice cream and pack into freezing container.
This was my first time making rose ice cream, though I'd grown to love it from the Middle East grocery stores. This one turned out exceptionally and I won't soon turn to another.
Best dessert I ever tasted, and so easy to make! Impressive!