Rose Petal Ice Cream

malinda sargent


exotic and delicious

pinch tips: How to Skin Carrots, Potatoes and Apples




3 fragrant organic roses, petals only
1/2 cup milk
3 1/2 cups heavy cream
1 cup granulated sugar, separated
6 egg yolks
1/4 cup rosewater (or to taste), available at middle eastern stores
3 drops red food color, optional

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Ice Cream & Ices