Ingredients for Rose Petal Ice Cream
- Rose Petal
- 2 cups whole milk
- 2 cups heavy cream
- Granulated Sugar
- 4 large egg yolks
- 1 tablespoon rose water
- Red Food Coloring
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How to Make Rose Petal Ice Cream
- In a small saucepan, gently heat the rose petals, milk, and sugar over low heat for about 5 minutes. Do not boil.
- Remove from heat and let the mixture steep for at least 30 minutes to allow the rose flavor to infuse.
- Strain the mixture through a fine-mesh sieve, pressing gently on the petals to extract as much flavor as possible. Discard the petals.
- In a separate bowl, whisk together the heavy cream and egg yolks until light and frothy.
- Slowly whisk the warm rose milk mixture into the egg yolk mixture, ensuring the yolks are tempered and don't curdle.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens slightly (it should coat the back of a spoon). Do not boil.
- Remove from heat and stir in the rose water and vanilla extract.
- Pour the custard into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 4 hours, or preferably overnight.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.
- Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to harden further before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
134g
Fat
169g
Carbs
12g
