This homemade rose ice cream is made with real rose petals for a floral, pretty in pink dessert that's delicately delicious.
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This rose petal ice cream is made by infusing edible rose petals into milk and combining with with a creamy ice cream base. The result is surprising ice cream that sings of sweet floral roses. You can leave it in its natural pale pink hue or pump up with pink with a dash of coloring.
Either way this homemade ice cream is pretty as a picture and perfect for a celebration, from Valentine's Day, Mother's Day or even a Barbie party!
Why you'll love this recipe
- Naturally flavored with delicious edible rose petals.
- Unique floral flavor that's great for spring or summer.
- Pretty pink color, perfect for Valentine's Day or Mother's Day or a Barbie party.
Looking for more pretty in pink recipes? Why not try making my strawberry crunch cheesecake cones, pralines roses or strawberry shortcake ice cream. Delicious!
Or if you are in the mood for more delectable ice cream check out my full collection of Cuisinart ice cream maker recipes (that work well in other brands ice cream makers too!).
Ingredients
Edible dried rose petals: are a simple way to infuse delicate rose flavor into this ice cream. You MUST use edible rose petals only. Look out for rose tea but make sure it has only rose petals and not a combination of petals and black tea.
Granulated sugar: also known as white sugar, is best in this recipe. You could use castor sugar if you prefer.
Thickened cream: I use thickened cream which has a fat content of about 34%. You could also use heavy cream or heavy whipping or whipping cream which is similar.
Milk: This recipe uses full-fat milk with a fat content of about 3.5%.
Tapioca starch: is a natural and accessible way of both thickening and stabilizing the ice cream. If you can't get tapioca starch you can use arrowroot powder or cornflour in the same volume.
Optional:
Glucose syrup: also called confectioner’s glucose. You can get in from specialty baking shops, online and some supermarkets. A small amount of glucose syrup helps lower the freezer point of ice cream and improves the texture and scoopability of the ice cream.
Red food color: to amp up the color of the ice cream, otherwise it will be a natural but palest of pale pink color.
Rose water: if your rose petals just don't have enough oomph you can add a small dash of rose water. Try ¼ teaspoon to start with.
How to make rose ice cream
See the full recipe card at the end of the post for ingredient amounts and instructions.
Measure the milk. Add about two tablespoons of the milk to a small bowl with the tapioca starch. Mix well to form a slurry.
Add the cream, granulated sugar and glucose syrup to a small pot on the stove. Heat on low and stir until the sugar and glycose syrup is dissolved.
Add the tapioca starch slurry, stir well and heat for a further minute or two. Remove from heat, transfer to heatproof container and cool.
Add the rest of the milk to a bowl. Add the edible rose petals and mix well. Steep for ten minutes in the fridge. Strain off the rose petal-infused milk, pressing down on the petals to remove as much milk as possible.
Add the rose-flavored milk to the rest of the ice cream base and mix well. Cover and chill in the fridge for at least four hours, preferably overnight.
Put your ice cream storage container in the freezer to chill. If you have a self-chilling ice cream machine turn it on about ten minutes before churning your ice cream for it to chill. Other wise remove your freezer bowl from the freezer right before churning.
Add the ice cream mix and churn the ice cream. It will be the consistency of soft serve when done. Transfer to the chilled container and freeze until firm.
How to serve
To serve this rose-flavored ice cream scoop it into a bowl and enjoy! Fabulous on its own or served in the pretty pink strawberry crunch cones from my strawberry crunch cheescake cones. Delicious!
How to store
This homemade ice cream with roses can be stored in an air-tight container in the freezer for up to weeks. After this it will still be fine to eat, but may start to go icer over time.
Recipe tips and frequently asked questions
Can I make this without the red food color?
Yes you can, simply leave it out if you prefer. Your ice cream will be a delicate, very pale pink color if you do this.
Where can I get edible rose petals?
The simplest thing is to look for rose tea. Make sure it's just the petals and doesn't have any black tea added. You also look for dried, edible rose petals. Try specialty tea shops and online.
Does it matter what color rose petals I use?
I've found the darker pink/red edible rose petals give the best flavor, but if you can only get different-colored edible rose petals give them a go. The important thing is they must be edible rose petals.
Can I make this with fresh rose petals?
I have not tested this recipe with fresh rose petals but in theory, yes you could. The flavor may not be as strong with fresh rose petals. Look for the strongest smelling roses as they will have the best flavor. Again you must ensure they are edible rose petals and have not been treated with any sprays or chemicals.
Looking for more yummy dessert recipes?
Why not try making
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📋 Recipe
Rose Ice Cream
Equipment
- ice cream churner
Ingredients
- 1 & ½ cups (22.5gms) dried, edible rose petals
- 1 & ½ cups (375ml) full cream milk
- 1 & ¾ cups (440ml) thickened cream
- ½ cup (120gms) granulated sugar
- 1 & ¼ flat teaspoons (10gms) glucose syrup
Optional
- several drops red or pink food coloring
- ½ - 1 teaspoon rose water
Instructions
- Measure the milk. Remove about two tablespoons and put aside in a small bowl for the rest of the base.
- Add the rest of the cold milk and the edible rose petals into a jug or bowl and mix well. Cover and chill in the fridge for ten minutes to infuse.
- Once infused, strain the milk from the rose petals, pressing down to remove as much of the rose-infused milk as possible. Cover and chill in fridge until needed.
- Mix the tapioca starch to the reserved milk and mix to form a slurry.
- Add the cream, sugar and glucose syrup to a small pot on the stove.
- Heat on medium heat until just starting to bubble, then turn down. Stir until sugars are all dissolved.
- Add the tapioca starch slurry and mix well. Turn off heat and allow to cool.
- Add the infused rose milk and mix well.
- Chill the mix in the fridge for at least four hours, ideally overnight.
- Chill your ice cream storage container in the freezer while you churn the ice cream.
- Turn on your ice cream machine ten minutes before churning if using a self churning machine. Otherwise remove the canaster from freezer just before churning.
- Pour the ice cream mix into the machine and churn the ice cream. It will be the consistency of soft serve when done.
- Transfer the churned ice cream into a chilled container and freeze until firm.
- Scoop and enjoy!
Notes
- Only use edible rose petals. Regular rose petals can be sprayed with chemicals that are not safe to consume. Only use edible rose petals from a reputable source.
- The edible rose petals should be enough to flavor the ice cream on their own. But if the flavor is too weak for your liking, or you can't get edible rose petals you can try a dash of rose water.
- You can leave the ice cream a beautiful natural pale pink color, or add a few drops of red food color to pump up the pink hue.
- Glucose syrup is added to help keep your ice cream scoopable straight from the freezer. If you can't get glucose syrup try the same amount of light corn syrup instead.
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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