I was initially worried about the rose flavour being too strong or overpowering but surprisingly it has a lovely and delicate flavour. It goes wonderfully well with some chopped pistachio nuts and tastes absolutely divine on a hot day. Definitely something I would go for a second helping!
I love that this recipe doesn't require the use of an ice-cream machine and the method is simple and easy. Just make sure the sugar syrup is completely cool before adding to the beaten egg yolks.
Rose Petal Ice-Cream
(makes 1 litre)
For the sugar syrup
1/4 cup water
1/2 cup castor sugar
1 1/4 tsp rose water
For the ice-cream
4 egg yolks
300ml cream, whipped
1/4 cup dried rose petals
1-2 drops of pink coloring (optional)
some finely chopped pistachio nuts
1) To make the sugar syrup, place the water, sugar and rose water in a small saucepan and bring to the boil. Continue to boil for about 8 mins until there are even small bubbles all around the syrup. Cool completely. (It's important to let it cool completely to prevent the cream from separating)
2) To make the ice-cream, beat the egg yolks in a big bowl with an electric mixer until pale and thick.
3) Add the cooled sugar syrup slowly to the eggs as you beat to mix it in. You can add in the pink coloring at this stage if using.
4) Whip the cream in a separate bowl. Gently fold in the whipped cream into the egg mixture.
5) Add in the dried rose petals.
6) Pour into a plastic container and chill in the freezer for at least 5 hrs or overnight.
7) To serve, top with some chopped pistachio nuts and dried rose petals.
|I use these cardboard takeaway boxes to fill in with|
the ice-cream. Makes a great party food idea!