Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup honey
- 1/4 cup dried rose petals
- 6 egg yolks
- 1/4 tsp salt
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream, whole milk, honey, and dried rose petals over medium heat until it starts to steam. Remove from heat and let steep for 30 minutes.
2. In a separate bowl, whisk together the egg yolks and salt until pale yellow.
3. Reheat the cream mixture until it starts to steam again. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes).
5. Strain the mixture through a fine mesh strainer into a bowl. Discard the rose petals.
6. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
7. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
Temperature:
Medium heat
Serving size:
Makes about 1 quart of ice cream. Serving size is 1/2 cup.
Nutritional information:
Calories: 280
Fat: 22g
Carbohydrates: 18g
Protein: 3g
Sodium: 85mg
Sugar: 16g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk for a lighter ice cream.
- If you don't have dried rose petals, you can use rose water or rose syrup for a similar flavor.
Variations:
- Add chopped pistachios or almonds for some crunch.
- Swirl in some raspberry or strawberry jam for a fruity twist.
- Use lavender instead of rose petals for a different floral flavor.
Tips and tricks:
- Make sure to temper the egg yolks by slowly pouring in the hot cream mixture while whisking constantly to prevent the eggs from curdling.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- For a stronger rose flavor, steep the rose petals in the cream mixture for longer or add a few drops of rose water or rose syrup.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Let the ice cream sit at room temperature for a few minutes to soften before scooping.
Presentation ideas:
Serve the ice cream in a pretty bowl or cone and garnish with fresh rose petals or a drizzle of honey.
Garnishes:
Fresh rose petals, chopped nuts, honey, whipped cream
Pairings:
Serve with a glass of sparkling rosé or a cup of hot tea.
Suggested side dishes:
Fresh fruit, shortbread cookies, or a slice of pound cake.
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
- If the ice cream is too soft, freeze it for another hour or two before serving.
Food safety advice:
- Make sure to cook the egg yolks to a safe temperature (160°F) to prevent foodborne illness.
- Store the ice cream in the freezer at 0°F or below to prevent bacterial growth.
Food history:
Seven Sisters Rose is a type of climbing rose that produces clusters of pink flowers with a strong fragrance. It is named after the seven sisters of Greek mythology. Honey has been used as a sweetener for thousands of years and is often associated with health and healing.
Flavor profiles:
This ice cream has a delicate floral flavor from the rose petals and a sweet, slightly nutty flavor from the honey.
Serving suggestions:
Serve this ice cream as a refreshing dessert on a warm summer day or as a special treat for a romantic dinner.
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