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Rose petals ice cream. Home made.

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Zespół K. Hebda Autor: Zespół K. Hebda
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Good morning!
Today I wanted to share with a rather unusual recipe: a recipe for an ice cream with rose petals, home made and what is better – you don’t need an ice cream maker to do it!

Soft, silky, with a beautiful rosy hue and flavor.

Very easy to prepare – all you need is time for mixing.

Enjoy!

ps. If you are looking for other ideas for an  ice cream here are my ideas: instant ice cream with strawberry and ginger and rosemary and pear sorbet.  Both recipies are wirtten in Polish, but you can still use google translate:-)
I found rose petals on my local market and just had to buy it.
Well, in fact, I bought four bags of petals;-)

I tell you: the scent in my kitchen is gorgeus!

I’m not sure what I’ll do with it, but I’ve decided to use this book:

In a nutshell,Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean: Food of the Eastern Mediterranean, this is the book about „Eastern Mediterranean cuisine” which can be tracked back to the Ottoman sultans cuisine, mixed with both Middle East and European experience. Hence, an interesting combinations of flavors – from this book I prepared tomato and pomergranate salad.

Back to the topic: today I prepared rose petals ice cream.Very easy to do, even if you do not have the icemaker.

I slightly reduced the amount of sugar from the original recipe and I added lemon juice for flavour contrast. I think that as well would check the addition of cardamom or a little mint – but not too much, rose petals themselves are very intense in flavor!

I really recommend this recipie – especially since the preparation of ice cream is pure pleasure!

You can add almost any ingredients, the base is universal 🙂

Rose petals ice cream. Home made.

Ingredients:

225 g of icing sugar (I used 200 grams of brown sugar, I think you can add even less – this is your ice cream, do as you like :))
2 cups of losely packed rose petals, washed in cool water

200-220 ml milk

350 ml of double cream
5 egg yolks

lemon juice (my addition, I think balances the sweetness of ice cream and without it would not be so good)
Preparation:
Put rose petals and sugar in a blender and pulse it to make a puree. Pour double cream and milk into a pan and add both sugar and rosepetal puree. Bring to simmer over a medium heat, stirring until the sugar is dissolved. Remove from the heat.
Whisk the egg yolks and slowly add to the hot cream mixture, whisking all the time. Return the mixture to a medium heat and cook until it is thick enough to coat the  back of a wooden spoon, stirrig constantly. Pass the mixture trought a fine sieve into a bowl and allow to cool.
Using an ice cream machine (if you happen to have one), churn the ice cream as per your machine’s instructions.
If you dont have the machine, place the mixture in a plastic container, cover and place in freezer. You will need to stir the ice cream every half an hour for t least 2 hours.
Before serving let the ice cream to rest in a room temperature for about 15 minutes, then serve.
Enjoy:)
Autor/ka:
Zespół K. Hebda
Zespół K. Hebda - Jesteśmy zespołem, który kocha rośliny i wie, jak z nimi pracować. Na co dzień łączymy aromaterapię, fitoterapię i wiedzę naukową z praktyką życia: testujemy, sprawdzamy, wąchamy i dzielimy się tym, co naprawdę działa.
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