| Duckie ® |
The Border Grill Rose Petal Ice Cream
The Border Grill
Petals of 3 fragrant organic roses
1/2 cup milk
3 1/2 cups heavy cream
1 cup granulated sugar, separated
6 egg yolks
1/4 cup rosewater (or to taste), available at Middle Eastern stores
A few drops red food color, optional
Wash the rose petals in cold water and pat dry. In a heavy,
nonreactive saucepan, place petals of 2 roses, milk, cream, and 1/2
cup of the sugar. Place over medium heat and heat to just under
boiling. Let steep about a half hour to infuse.
Combine the egg yolks and the remaining 1/2 cup of sugar in a mixing
bowl. Whisk until thick and pale yellow. Bring the rose/cream mixture
back to a near boil and whisk 1/4 of the warm mixture into the egg and
sugar mixture. Then pour all of the egg mixture into the rose milk and
place over low heat. Cook, stirring constantly, until the mixture is
thick enough to coat the back of a spoon.
Strain into a bowl and chill on ice. Pour into the ice cream maker and
freeze according to the manufacturer's instructions. Transfer finished
ice cream into bowl and add the torn petals from the remaining rose.
Fold into ice cream and pack into freezing container.
|
|
|
|
