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Yield: 1 Batch
Ingredients:
* 1 1/2 c Whipping cream
* 1 1/2 c Milk
* 2/3 c Sugar
* 3 Egg yolks
* 1 ts Vanilla extract
* 2 tb Rose-scented geranium -leaves; chopped
* 1 1/2 c Rose petals*
* 1 ts Rose water or up to 3
* 2 tb Pink rose petals**
Instructions:
In a small bowl whisk the egg yolks lightly. While whisking pour 1 cup of the hot cream mixture into the bowl then pour the egg mixture back into the saucepan and place over medium-low heat. Stir constantly with a wooden spoon (don't let the mixture boil; it could curdle) for about 8 minutes or until it begins to thicken and coats the spoon. To test for doneness dip a metal spoon into the mixture and run your finger across the back. The custard is done when your finger leaves a clear clean trail. A candy thermometer should read 175-180 degrees F. Remove the pan from the heat and stir in the vanilla. Stir the chopped rose-scented geranium leaves and the 1 1/2 cups of rose petals into the hot prepared ice-cream base. Cover and chill in the refrigerator for at least 1 hour (the longer it is refrigerated the stronger the flavor will be). Strain the mixture and add rose water to taste if desired. Stir in the chopped rose petals. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions.
Ingredients:
* 1 1/2 c Whipping cream
* 1 1/2 c Milk
* 2/3 c Sugar
* 3 Egg yolks
* 1 ts Vanilla extract
* 2 tb Rose-scented geranium -leaves; chopped
* 1 1/2 c Rose petals*
* 1 ts Rose water or up to 3
* 2 tb Pink rose petals**
Instructions:
In a small bowl whisk the egg yolks lightly. While whisking pour 1 cup of the hot cream mixture into the bowl then pour the egg mixture back into the saucepan and place over medium-low heat. Stir constantly with a wooden spoon (don't let the mixture boil; it could curdle) for about 8 minutes or until it begins to thicken and coats the spoon. To test for doneness dip a metal spoon into the mixture and run your finger across the back. The custard is done when your finger leaves a clear clean trail. A candy thermometer should read 175-180 degrees F. Remove the pan from the heat and stir in the vanilla. Stir the chopped rose-scented geranium leaves and the 1 1/2 cups of rose petals into the hot prepared ice-cream base. Cover and chill in the refrigerator for at least 1 hour (the longer it is refrigerated the stronger the flavor will be). Strain the mixture and add rose water to taste if desired. Stir in the chopped rose petals. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions.
