Rose Petal Ice Cream
- Ready In:
- 1hr 45mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- rose petal, from 3 fragrant organic roses
- 1⁄2 cup milk
- 3 1⁄2 cups heavy cream
- 1 cup granulated sugar
- 6 egg yolks
- 1⁄4 cup rose water (available at Middle eastern stores)
- 3 drops red food coloring (optional)
directions
- 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.
Reviews
-
First time I made this it turned out delicious, but after completing the mixture I was still left with 1/4 cup rose water untouched. The ice cream turned out delicious without adding it, but I'm still left with the question...."What do I do with the rose water?" It's mention was completely left out of the instructions, so at what point would/should I have added the rose water?
RECIPE SUBMITTED BY
CHRISSYG
Lansdale, Pennsylvania
I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points