(Yields: approx. 3 cups / 600 ml)
Serve ice cream with a panna cotta, waffles, pancakes, or similar neutral flavoured dessert.
I like to leave the petals in the ice cream, as they don’t get caught in your teeth, but you can strain them out if you like.
Flavour: a definite rose flavour with honey undertones that lingers on the back of your tongue.
8 oz. (200 ml) full cream milk
1T dried rose petals (available from delicatessens or Persian food stores)
2.5 oz. (62 ml) cold full cream milk
1 tsp. rose water
1T pomegranate juice (optional)
Red or Pink Americolor food colouring gel
3 egg yolks
100g coconut sugar
1T thin honey
7 oz. (175 ml) thick pouring cream
Pour 8 oz. milk into a small saucepan, add the rose petals, and put on a very low heat. Heat the milk very gently, stirring continuously for 4-5 mins. Don’t let the milk come to a simmer or a boil. Keep the milk warm – with a little steam rising – but not hot.
Pour the warm milk into a jug or bowl, add the remaining cold milk and put into the fridge to cool off, approx. 15 mins.
In a large bowl, beat the egg yolks, sugar, and honey until well mixed and fluffy.
Take the milk mixture out of the fridge, and add the rose water. [At this stage you can strain out the rose petals, but I leave them in for texture and appearance.]
Add the pomegranate juice and mix through. Then add a few drops of red or pink food colour and stir thoroughly to mix through.
Originally I was going for a very soft delicate pink, but I decided the ice cream colour needed a little more attitude to match the flavour, more of a statement. So … I’ve gone for a more intense shade of ‘strawberry milk’.
Add the milk to the egg and sugar mixture, whisking constantly.
In another medium size bowl, whip the cream until stiff peaks form. Fold the whipped cream into the egg mixture, and whisk until well mixed.
Switch on your ice cream machine and add the mixture and start churning, to the manufacturer’s instructions (approx. 40 mins).
ENJOY! And have a delicious day…