Rose Petal Ice Cream Recipe Cook The Book Food

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.

ROSE PETAL ICE CREAM RECIPE | COOK THE BOOK

Steps:

• Place the sugar and the petals of 5 roses in a food processor and pulse to make a purée. Pour the heavy cream and milk into a saucepan and add the rose petal mixture. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Remove from the heat.
• Whisk the egg yolks and slowly beat in the hot cream mixture. Return to the saucepan and stir constantly over medium heat until it is thick enough to coat the back of a wooden spoon. Strain through a fine wire sieve into a bowl and let cool. Finely chop the petals of the remaining rose and add to the custard.
• Using an ice cream machine, churn the ice cream as per your machine's instructions. Transfer to a covered plastic container and freeze until firm enough to scoop, at least 2 hours. Scoop into bowls and serve.

ROSE PETAL ICE CREAM

Steps:

• 1. Wash the rose petals in cold water and pat dry. In a heavy, nonreactive saucepan, place petals of 2 roses, milk, cream, and 1/2 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 1/2 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 1/4 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.