yieldsapproximately 3 cups
INGREDIENTS
1 CUP heavy cream
1 CUP whole milk
1 CUP sugar
5 large egg yolks
1 - 1 1/2 CUPSloosely packed, very fragrant old rose petals - washed and spun
dry
DIRECTIONS
Prepare an ice bath by placing ice cubes in a large, flat-bottomed container
that will hold the bowl where the ice cream will be chilled.
Place the sugar and the rose petals in a food processor fitted with the metal blade and make paste.
Place the heavy cream, milk and sugar paste in a medium sized saucepan and place on medium heat, stirring until the sugar dissolves. Bring to a simmer and turn off heat.
Place the egg yolks in a medium sized bowl. Whisk yolks until light.
Add the hot liquid to the egg mixture slowly, while whisking until the mixture is homogenized.
Return liquid to saucepan and cook on medium heat, stirring constantly with a wooden spoon until it reaches a temperature of 180 degrees F. on a candy thermometer or it coats the back of the spoon.
Strain the mixture through a fine sieve into a clean container and place in the ice bath.
Once completely chilled, freeze in ice cream machine, following the manufacturer instructions
ADDITIONAL SUGGESTIONS
Several Indian deserts are made with rose water, honey and fennel or anise.
For a slightly Asian flair, substitute half the sugar with honey and add coarsely
ground fennel or star anise, cinnamon and clove to taste (just enough to produce
a hint of licorice flavor) to heated mixture.
Makes a nice finisher for the Chilled Pear and Rose Petal Salad and the Linguine and Rose Petal Pesto!
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contents copyright - FairyGardens - 2003