Rose Ice Cream Recipe

How to make it

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• In 3-4 qt sauce pan (dont use anything smaller ,custard will bubble up) .
• Stir over high heat, sugar and cream. until bubbles appear at edges, 5-8 mins (this is scalding about 180*) .
• In small bowl whisk eggs.
• Add about 1/2 cup of hot mixture to eggs slowly stiring constantly.
• Return egg mixture to pan and stir over med heat making sure to scrape edges and bottom so custard cooks evenly. About 8-10 mins(about 190*).
• Custard should thickly coat spoon.
• Add rose extract to custard.
• Place pot in waiting ice water, stir until the mixture is completely cooled. 10-15 mins.
• Strain mixture through fine strainer.
• This is time consuming so I suggest you do it in another bowl then add to ice cream maker, while the machine is on.
• Follow directions for your ice cream maker.
• Makes about 1 quart.
• Serve with Rose petals on top.
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• NOTES:
• -If you can not find rose extract you can use rose syrup or rose water. If using rose water it will not be as strong as an extract so you will need to use more. When I make this is add a 1/2 tsp of rose syrup just for color, but you could just use red food coloring if you prefer.
• -The more extract the stronger the flavor, duh right, you would think people would understand this, but my kids do not!!! However, the grands think 2 tbsp is too strong (its not chocolate, right!) so just be careful how much you use.
• -Dry your rose petals and save them to make this during the winter. It brings back summertime memories.