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.
Adapted from Silvena Rowe's Purple Citrus & Sweet Perfume, this exotic ice cream flavor takes the perfume of the rose petal and blends it into a sweet, custardy ice cream, making for an swoon-worthy ice cream that tastes as beautiful as roses smell.
The only caveat here is making sure that your roses are unsprayed. The ones available at most markets and florists are sprayed with all sorts of nasty who-knows-what and are not exactly ice cream material. Your best bet is to go with roses from the farmers' market or, even better, from your backyard. And feel free to experiment with all sorts of roses—each species will make for an ice cream with a uniquely lovely perfume and color.
As always with our Cook the Book feature, we have five (5) copies of Purple Citrus & Sweet Perfume to give away this week.
Cook the Book: Rose Petal Ice Cream
About This Recipe
|Yield:||serves 6 to 8|
|Active time:||20 minutes|
|Total time:||20 minutes plus 2 hours freezing time|
|Special equipment:||ice cream machine|
- 1 1/4 cups superfine sugar
- Petals of 6 large unsprayed red roses, rinsed
- 1 cup heavy cream
- 1 cup milk
- 5 large egg yolks
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.