Cook The Book: Rose Petal Ice Cream – a delicious recipe with sugar, unsprayed red roses, heavy cream, milk, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the sugar and the petals of 5 roses in a food processor and pulse to make a puree. Pour the heavy cream and milk into a saucepan and add the rose petal mixture. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Remove from the heat.
2
Whisk the egg yolks and slowly beat in the hot cream mixture. Return to the saucepan and stir constantly over medium heat until it is thick enough to coat the back of a wooden spoon. Strain through a fine wire sieve into a bowl and let cool. Finely chop the petals of the remaining rose and add to the custard.
3
Using an ice cream machine, churn the ice cream as per your machine's instructions. Transfer to a covered plastic container and freeze until firm enough to scoop, at least 2 hours. Scoop into bowls and serve.
663
kcal
Calories
36
g
Fat
69
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 1/4 cups superfine sugar, Petals of 6 large unsprayed red roses, rinsed, 1 cup heavy cream, 1 cup milk, and more.
Yes, Cook The Book: Rose Petal Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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