AROMATIC SUMMER ROSE ICE CREAM

The Bavarians do “meadow growth” very well, and I really love it. But I never seem to come across real garden flowers here.

This Summer Rose Ice Cream is one Proustian way of getting that strong floral high from Summers past… the scent of a summer bloom in a balmy garden.

Try serving a scoop of this with any sort of light cake to round the flavors out. I paired mine with traditional French Madeleines and tea - I swear I didn’t plan the whole Proust thing. Maybe it was a Freudian menu? Who knows.

For some other lovely floral flavors, check out our Lavender & Honey, Orange Blossom, and Jasmine ice cream recipes.)

Enjoy!!

Ingredients:

(Makes about a half quart)

1 cup heavy cream (240 mL)

1/2 cup whole milk (120 mL)

1/4 cup sugar ( 55 grams )

3 tablespoons rose water or to taste ( 50 mL )

1/4 tablespoon ground cardamom ( small pinch )

Very small pinch of Kosher salt

4 large egg yolks

Food Dye (optional if you want to add a rosy hue to your ice cream)

Tools:

Heavy Bottom Pot or Double boiler (Don’t have a Double Boiler? Don’t worry, just place a medium bowl over the top of a pot with a an inch or two of water simmering in the bottom.)Whisk

Sieve

Large bowl & smaller bowl (ice bath)

Wooden spoon or Heatproof Spatula

Thermometer*

Pestle & Mortar (if you’re grinding your cardamom fresh)*

*Ideal, not essential

Instructions:

1. Fill a large bowl with cold water and ice. (This will become an ice bath for cooling the custard later on.)

2. Set your sieve over a medium bowl and set aside.

3. Warm the heavy cream, milk, sugar, cardamom, and salt in your heavy-bottom pot or double boiler over medium heat. Stir until the sugar and salt are dissolved and steam begins to rise from the top.

4. Whisk the egg yolks in a medium bowl.  Once it is uniform, add a tablespoon of the dairy mixture while still whisking. Repeat until you have added about three to four tablespoons of the dairy mixture into the yolks. Pour the yolk mixture into the rest of the dairy mixture. Stir continuously, making sure to mix the bottom of the bowl as well. (Try to keep the heat at medium-low - under 80 degrees Celsius). The custard will be done cooking once the mixture is thick enough to coat the back of the spoon. Run your finger across the back of the spoon. If the custard remains separated, it is done cooking.

5. Strain the custard into the reserved bowl of heavy cream and stir. Float the bowl in your ice bath and stir until it cools completely (5 - 7 mins).

6. Refrigerate in an airtight container for at least four hours. Letting it sit even longer, perhaps overnight, is even better.

7.a When you are ready to churn, stir the rose water into your cold custard. Add more or less according to how strong you want your rose to come through flavor-wise. ( Note: Adding too much water will make the ice cream icy, so be careful!!)

7.b If you want a rose colored ice cream, you will need to add some food coloring to get the hue of pink or yellow you would like. I recommend organic food coloring. Also, a light hand with the dye goes a long way here. I’ve definitely dyed my rose ice cream bubblegum pink before… not exactly appetizing… and there’s no taking that mistake back.

8 Follow the churning instructions of your ice cream maker. Pour your chilled custard into your machine and let it churn until it has the texture you desire.

9. Store the ice cream in a pre-chilled, air-tight container and freeze! 

---

This Aromatic Summer Rose ice cream will keep for about one week.

---

Notes :

+ Use a light hand when adding the rose water, cardamom, and salt. Too much of any one of these will throw the entire taste off balance.

{ Too much Rose = Soapy Taste | Too much Cardamom = Cardamom Ice Cream | Too much Salt = Icky Saline Taste }

+ Rose water is not the easiest ingredient to find, especially in a small town. (I know from personal experience.) You can find Rose Water at Middle-Eastern and Asian grocery stores often. Luckily an increasing number of health food and grocery stores are beginning to carry it. If you don’t have either, consider buying it online.

+ If you want a rose colored ice cream, you will need to add some food coloring to get the hue of pink or yellow you would like. I recommend organic food coloring. Also, a light hand with the dye goes a long way here. I’ve definitely dyed my rose ice cream bubblegum pink before… not exactly appetizing… and there’s no taking that mistake back.

+ Avoid serving this ice cream with any heavier flavors like chocolate (unless it’s white ). These are two delicate flavors that will be easily overpowered by rich flavors.

Great pairings for Rose:

Sweet: Chai, Coconut, Mango, Raspberry, Lychee, Orange Blossom, Cream (lassi, whipped cream, ice cream), Lightly flavored cakes (madeleines, almond cake, angel cake), Short bread, Strawberries, Stone Fruits, Riz au lait ( Rice Pudding )

Savory: Pistachio, Indian food (curry, biryani, roghan josh) Fatty spiced foods, Nuts (almond, cashew, walnut)

Aromatic Summer Rose Ice Cream

Laura | Date

Prep time: 25 minutes

Chilling time: 4 hours

Total time: 4 hours 25 minutes

Servings: Makes about a half quart of ice cream

Level of Skill: Easy

Ingredients:

• 1 cup heavy cream (240 mL)
• 1/2 cup whole milk (120 mL)
• 1/4 cup sugar ( 55 grams )
• 3 tablespoons rose water or to taste ( 50 mL )
• 1/4 tablespoon ground cardamom ( small pinch )
• Very small pinch of Kosher salt
• 4 large egg yolks
• Food Dye (optional if you want to add a rosy hue to your ice cream)

Instructions:

1. Fill a large bowl with cold water and ice. (This will become an ice bath for cooling the custard later on.)

2. Set your sieve over a medium bowl and set aside.

3. Warm the heavy cream, milk, sugar, cardamom, and salt in your heavy-bottom pot or double boiler over medium heat. Stir until the sugar and salt are dissolved and steam begins to rise from the top.

4. Whisk the egg yolks in a medium bowl. Once it is uniform, add a tablespoon of the dairy mixture while still whisking. Repeat until you have added about three to four tablespoons of the dairy mixture into the yolks. Pour the yolk mixture into the rest of the dairy mixture. Stir continuously, making sure to mix the bottom of the bowl as well. (Try to keep the heat at medium-low - under 80 degrees Celsius). The custard will be done cooking once the mixture is thick enough to coat the back of the spoon. Run your finger across the back of the spoon. If the custard remains separated, it is done cooking.

5. Strain the custard into the reserved bowl of heavy cream and stir. Float the bowl in your ice bath and stir until it cools completely (5 - 7 mins).

6. Refrigerate in an airtight container for at least four hours. Letting it sit even longer, perhaps overnight, is even better.

7. When you are ready to churn, stir the rose water into your cold custard. Add more or less according to how strong you want your rose to come through flavor-wise. ( Note: Adding too much water will make the ice cream icy, so be careful!!)

8. (Optional) If you want a rose colored ice cream, you will need to add some food coloring to get the hue of pink or yellow you would like. I recommend organic food coloring. Also, a light hand with the dye goes a long way here. I’ve definitely dyed my rose ice cream bubblegum pink before… not exactly appetizing… and there’s no taking that mistake back.

9. Follow the churning instructions of your ice cream maker. Pour your chilled custard into your machine and let it churn until it has the texture you desire.

10. Store the ice cream in a pre-chilled, air-tight container and freeze!

Nutrition:

(per 1/2 cup serving)

Servings: Four 1/2 cup sized scoops

Fat: 16.5 grams

Calories: 211

Nutrition estimated by Happyforks.com