Rose Ice Cream

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Rose Ice Cream
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 17 h.
Ready in

Ingredients

for
4
For the ice cream
100 milliliters
½
3
50 grams
100 milliliters
2 drops
500 milliliters
4
Rose petals (Use only guaranteed unsprayed flowers)
For the garnish
Rose petals (flowers and greenery, unsprayed)
1
fine Sugar

Preparation steps

1.

For the garnish, whisk egg white slightly and brush eggs onto rose petals leaves with a small brush. Sprinkle petals with fine sugar. Allow to dry on a wire rack for about 1 day.

2.

For the ice cream, cut vanilla bean in half lengthwise, scrape out seeds. Add vanilla seeds, pod and milk to a pot and bring to a boil. Whisk egg yolks and sugar until creamy in a bowl. Remove vanilla pod from milk and stir hot, not boiling, milk in a thin stream into egg yolk mixture while stirring. Continue stirring egg-milk mixture over a hot water bath until creamy (do not overheat or cook or egg yolks will coagulate). Allow to cool.

3.

Over a cold water bath, beat cream in a bowl. Finely chop rose leaves and mix with rose oil and raspberry juice. Add roses into whipped cream. and carefully fold whipped cream into egg milk mixture.

4.

Pour mixture into a shallow bowl and place in the freezer for at least 4 hours, (stirring every 20-30 minutes). 

5.

To serve, scoop ice cream into small bowls, smooth and garnish with sugared rose petals.