Border Grill Rose Petal Ice Cream Recipe
Serves/Makes: 6
Ingredients:
3 fragrant organic roses, petals only
1/2 cup milk
3 1/2 cups heavy cream
1 cup granulated sugar, separated
6 egg yolks
1/4 cup rosewater (or to taste), available at Middle Eastern stores
3 drops red food color, optional
Directions:
Wash the rose petals in cold water and pat dry. In a heavy, nonreactive
saucepan, place petals of 2 roses, milk, cream, and 1/2 cup of the sugar. Place
over medium heat and heat to just under boiling. Let steep about a half hour to
infuse.
Combine the egg yolks and the remaining 1/2 cup of sugar in a mixing bowl. Whisk
until thick and pale yellow. Bring the rose/cream mixture back to a near boil
and whisk 1/4 of the warm mixture into the egg and sugar mixture. Then pour all
of the egg mixture into the rose milk and place over low heat. Cook, stirring
constantly, until the mixture is thick enough to coat the back of a spoon.
Strain into a bowl and chill on ice. Pour into the ice cream maker and freeze
according to the manufacturer's instructions. Transfer finished ice cream into
bowl and add the torn petals from the remaining rose. Fold into ice cream and
pack into freezing container.
From: The Border Grill
This recipe for Border Grill Rose Petal Ice Cream serves/makes 6.