ROSE PETAL ICE-CREAM
A rose-petal ice-cream is made with the usual egg yolk, cream, milk and sugar custard but with two cups of rose petals blitzed into the sugar first.
Provided by Silvena Rowe
Categories Dessert
Time 1h30m
Yield SERVES
Number Of Ingredients 5
Steps:
- Place the sugar and rose petals in a food processor and pulse to make a puree. Pour the double cream and milk into a saucepan and add the sugar and rose petal puree. Bring to a simmer over a medium heat, stirring until the sugar is dissolved. Remove from the heat. Whisk the egg yolks and slowly add to the hot cream mixture, whisking all the time. Return the mixture to a medium heat and cook, stirring constantly, until it is thick enough to coat the back of a wooden spoon. Pass the mixture through a fine sieve into a bowl and allow to cool. Using an ice-cream machine, churn the ice-cream as per your machine's instructions. If you haven't got an ice-cream machine, put the mixture in a plastic container, cover and place in the freezer. You'll need to stir the ice-cream every half hour for at least two hours.
ROSE PETAL ICE CREAM RECIPE | COOK THE BOOK
There's something inherently romantic about this Rose Petal Ice Cream. Bringing together two classic expressions of love-red roses and shared sweets-a dish of Rose Petal Ice Cream (with two spoons, of course) is about as romantic as dessert gets.
Provided by Caroline Russock
Time 6h
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 289 kcal, Carbohydrate 34 g, Cholesterol 175 mg, Fiber 0 g, Protein 6 g, SaturatedFat 8 g, Sodium 69 mg, Sugar 34 g, Fat 15 g, ServingSize serves 6 to 8, UnsaturatedFat 0 g
ROSE PETAL ICE CREAM
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)
Provided by CHRISSYG
Categories Frozen Desserts
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 670.2, Fat 56.2, SaturatedFat 33.9, Cholesterol 381.9, Sodium 70.1, Carbohydrate 38.7, Sugar 33.5, Protein 5.9
ROSE PETAL PISTACHIO ICE CREAM
Creamy sweet rose ice cream with salty roasted pistachios. A match made in heaven!
Provided by sophie
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 5h45m
Yield 6
Number Of Ingredients 9
Steps:
- Rinse the rose petals in cold water, and pat dry. Place 2/3 cup of rose petals in a saucepan with the heavy cream, half-and-half cream, and 1/3 cup of sugar. Place over medium heat, and bring the mixture to a bare simmer, stirring constantly. Remove from heat, and let the cream and rose petals steep for about 30 minutes. If you prefer, strain out the used rose petals. Set the remaining 1/3 cup of uncooked rose petals aside for later.
- Preheat oven to 350 degrees F (175 degrees C). Spread pistachio nuts out onto a baking sheet, and bake until lightly toasted and fragrant, about 5 minutes. Remove from oven and let cool.
- Prepare an ice water bath for rapidly chilling the ice cream mix: set a large bowl in the sink, and fill with ice cubes and enough water to let the cubes begin to melt. Place a strainer over a 2-quart bowl and set it in the ice bath. Have the ice water bath and bowl ready while you make the custard.
- Place the egg yolks and 1/3 cup of sugar in a mixing bowl and whisk the yolks and sugar until thick and pale yellow.
- Place the saucepan with the rose-scented cream back over medium-low heat, and bring almost to a simmer, stirring constantly. Gradually pour about a cup of the hot rose cream into the egg yolks, whisking constantly. Repeat with the remaining hot cream. Return the mixture to the saucepan and cook, stirring constantly, until the mixture is smooth, thickened, and coats the back of a spoon, about 5 more minutes. When mixture is just thickened, remove it from the heat.
- Pour the hot custard through the strainer into the chilled bowl in the ice bath.
- Stir the ice cream mix for about 2 minutes to prevent lumping, and mix in the rose water. Start with 1 teaspoon of the flavoring, and add more to taste, up to 2 or more tablespoons. Stir in food coloring, if desired. Place a sheet of plastic wrap against the surface of the ice cream mix, squeezing out any air pockets. Chill the ice cream mix for at least 2 hours or overnight.
- Place the chilled ice cream mix into an ice cream freezer, and freeze according to manufacturer's instructions. When the ice cream is soft-frozen, scoop into a lidded container, and stir in the remaining rose petals and the pistachios to combine. Freeze, covered, for several hours to firm up before serving.
Nutrition Facts : Calories 461.8 calories, Carbohydrate 30.5 g, Cholesterol 304 mg, Fat 35.3 g, Fiber 0.5 g, Protein 8.1 g, SaturatedFat 19.7 g, Sodium 94.5 mg, Sugar 22.9 g
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