Rose Ice Cream
A smooth and creamy ice cream infused with the delicate flavor of rose petals, perfect for a refreshing treat.
Equipment
- Mixing Bowl
- Pot
- Ice Cream Maker
- Airtight Container
Ingredients
- 1 1/2 cups dried edible rose petals
- 1 1/2 cups full cream milk
- 1 3/4 cups thickened cream
- 1/2 cup granulated sugar
- 1 1/4 tsp. glucose syrup
- Several drops red or pink food coloring (optional)
- 1/2 tsp. rose water
Instructions
- Measure 1 1/2 cups of full cream milk and set aside 2 tablespoons. Combine the remaining milk with the dried rose petals in a bowl and chill for 10 minutes.
- Strain the milk to remove the rose petals, pressing them to extract liquid. Chill the rose-infused milk.
- Mix the reserved 2 tablespoons of milk with 1 tablespoon of tapioca starch to create a slurry.
- In a pot, combine thickened cream, granulated sugar, and glucose syrup. Heat until bubbling, then stir in the tapioca slurry until thickened. Allow to cool completely.
- Stir in the chilled rose-infused milk, adding food coloring and rose water if desired.
- Chill the mixture in the refrigerator for at least four hours or overnight.
- Pour the mixture into an ice cream maker and churn until it reaches a soft-serve consistency.
- Transfer to a chilled airtight container and freeze until firm, usually a few hours.
- Scoop into bowls or cones and enjoy your Rose Ice Cream!
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Notes
Store in an airtight container in the freezer for up to two weeks for best flavor and texture.