Rose Ice Cream Food

SUPER QUICK EXOTIC ROSE ICE CREAM

Steps:

• Place the strawberry ice cream in a large freezable, airtight container & gently mix in the rose water. Take your cardamom seeds & roughly grind then add to the ice cream. Place in the freezer to chill whilst you make the meringues.
• Preheat the oven to 150-160c. Whip the egg white until soft peak stage then whisk in the sugar & cream of tartar.
• Spoon the meringue mix onto a baking sheet lined with aluminium foil. Use the back of the spoon to smooth the meringue into flat circles approx 1cm high & 8 cm wide. Place in the oven & cook for 25 minutes.
• Turn the oven off but leave the meringues in the oven to dry out for approx 1 hour.
• When the meringues have dried out & have been allowed to cool, chop them up & very gently fold them into the ice cream. Return the ice cream to the freezer for at least 20 minutes or until ready to serve.
• To serve the ice cream, spoon into individual serving bowls, top with chopped pistachios & rose petals if using - enjoy!

ROSE ICE CREAM

Steps:

• Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs in a medium mixing bowl. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large clean bowl to cool slightly, then stir in the sweetened condensed milk, vanilla, and 1 tablespoon rose water. Cover and refrigerate until cold or overnight. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. Add 2 tablespoons crushed candied rose petals to the machine when the ice cream is semi-frozen. Allow the machine to mix in the flowers. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

THE NEW FROSE

Steps:

• Pour the rose, strawberries, sugar and lemon juice in a blender and puree until smooth. Pour into an ice cream maker and churn on the coldest setting until thick and slushy, 45 minutes to 1 hour (see Cook's Note). Pour into wine glasses and garnish with strawberries.

ROSE ICE CREAM

Steps:

• Add the saffron to the warm milk and set aside for 15 minutes.
• Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.

BASTANI (PERSIAN ROSE WATER, SAFFRON AND PISTACHIO ICE CREAM)

Steps:

• In a medium thick-bottomed bot, slowly heat the milk to boiling while stirring. Add the vanilla extract and saffron. Continue to cook on low heat, stirring occasionally while doing the next step.
• Beat the egg yolks with the sugar until smooth and foamy. Very carefully and slowly, pour the egg/sugar mixture into the milk. Make sure to stir it rapidly with a fork or use a whisk while pouring (or you will end up with scrambled eggs in the ice cream!).
• Continue heating the mixture on low heat while stirring constantly with a wooden spoon until thickened (it should be foamy and coat the spoon).
• Pour the custard mixture into a bowl, and refrigerate until well chilled.
• Once cold, stir in the cream, rose water or extract, and chopped pistachios.
• Churn in an ice cream maker until finished (or, stick in the freezer and vigorously stir every 30 minutes or so to break up the ice crystals, until it is homogenous and frozen).

CHERRY RIPPLE, CHOCOLATE & ROSE ICE CREAM

Steps:

• Line a 900g loaf tin with parchment or cling film. Tip the cherries into a food processor with 2 tbsp syrup from the tin, add the rose water and blend to a purée.
• Whip the cream until it holds soft peaks, then stir in the condensed milk and half the cherry purée. Pour roughly a third of the mixture into the loaf tin, swirl through some of the purée and scatter with chocolate, then repeat the layers until you've used all the ingredients up. Freeze for at least 4 hrs. Turn out the ice cream, slice and serve with biscuits and extra cherries, or use a scoop for balls to fill ice cream cones.

ROSE WATER ICE CREAM

Steps:

• Heat the milk slowly in a pan to boiling point.
• Meanwhile in a bowl, beat the egg yolks and sugar together until smooth and foamy; pour the heated milk over the egg mixture, beating all the time.
• Return the mixture to the pan and cook over a low heat, stirring constantly with a wooden spoon, until it thickens slightly to form a coating over the back of the spoon (do not let it boil).
• Pour into a bowl, cool then refrigerate until chilled, stir in the cream and rosewater then either churn in an ice-cream maker or pour into a shallow plastic box and place in the freezer until completely frozen (after 2 hours of freezing, you may wish to remove the ice cream from the freezer and whisk it to remove any ice crystals that form at the edges - repeat this twice more during the freezing process).
• 30 minutes before serving, place the ice cream in the fridge to soften.

ROSE PETAL ICE CREAM

Steps:

• 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.