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Roses Ice Cream

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INGREDIENTS

900ml of milk (can be semi-skimmed or skimmed) - between 120 and 175g of aromatic rose petals - 3 eggs - 50g of wheat flour - 200g of sugar (you can add a little more, its up to personal preferences )

We put the milk in a container in the microwave and heat it until it almost boils. We introduce the rose petals in the milk pushing them with the spatula so that they all soak well, cover the container and let it infuse for at least 2 hours.

We recommend leaving it overnight. We strain the infusion with a large sieve by pressing the mass of petals so that they release all the milk. We shell the eggs and separate the whites from the yolks. The egg whites are reserved in the refrigerator, covered, put the yolks in a saucepan with the flour, sugar and 2 tablespoons of the infused milk. We mix it well so that it forms a paste without lumps. We continue adding the milk little by little and mixing until we get a fine cream that we will take to the fire. We cook it over a low heat, stirring until it starts to boil and thickens. We suggest you let it boil very softly for a little so that the flour is not raw. We remove it from the fire and let it cool. Once at room temperature, we keep it in the refrigerator, for a few hours so it cools well.

When the time comes to prepare the ice cream, we beat the egg whites until stiff and add them with enveloping movements to the cream. We put everything in the refrigerator and follow the instructions of elaboration. Your petals and roses should be fresh roses and without any chemicals. If we do not have a refrigerator, we put it in the freezer and take it out after two hours, stir it and put it back in the freezer. If this process is done two or three times, the ice cream becomes more creamy. The final step is to decorate with beautiful petals of your flowers.

Now indulge in the delicious home-made roses ice cream! 

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