2 Cups loosely filled Rose Petals
1 Cup of Sugar
1 Cup heavy Whipping Cream
1 Cup of Half & Half Cream
1/4 oz of Vanilla Extract
1/4 Cup Rose Water
4 Egg Yolks
Blend 2 cups of (washed and towel dried) Rose Petals with the cup of sugar in a food processor.
Try to use organic roses if possible & do not use the white part of the petal that is closest to the stem. Blend till the mixture becomes a paste.
In a double boiler place the Heavy Cream, the Half & Half and the Sugar/Petal mixture and simmer till you reach a soft boil.
Whisk 4 egg yolks till light and slowly stir in the cream mixture. Whisk quickly while you add the mix slowly as going to fast may scramble the eggs. Add 1/4 oz of Vanilla extract and 1/4 Cup of Rose water and whisk through. Place the mix into a fridge or an ice bath to cool to about 38 degrees.
You can strain the mix before putting it into your ice cream maker if you wish, but I prefer the rose petal pulp in the finished product. Run through your Ice Cream machine according to manufacturer’s instructions. Please note that not all flowers are food safe; be sure to check before using any other flower in this recipe.
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