Rose Ice Cream
This homemade rose ice cream is made with real rose petals for a floral, pretty in pink dessert that's delicately delicious.
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
Ingredients:
Edible rose petals only!
- 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
Calories: 374kcalCarbohydrates: 25gProtein: 4gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 94mgSodium: 44mgPotassium: 135mgFiber: 0.2gSugar: 24gVitamin A: 1223IUVitamin C: 0.5mgCalcium: 101mgIron: 0.1mg
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.
Tried this recipe?Let us know how it was!
