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Rose Petal Ice Cream: A Fragrant Journey to Summer Bliss

I still remember the first time I encountered rose petal ice cream. It was a sweltering summer afternoon in New Hope, Pennsylvania, and my friend, a culinary adventurer, insisted I try a scoop from a tiny, unassuming shop. Skeptical but intrigued by the exotic promise, I took a hesitant bite. The world stopped for a moment. It wasn’t just sweet; it was an ethereal whisper of a blooming garden, delicate and intoxicating, a floral perfume transformed into a delightful, frosty treat. That singular spoonful ignited a quest, a delightful obsession that led me to haunt that very ice cream shop, and eventually, to painstakingly hunt down a recipe. After many delightful (and some less so) attempts, I finally stumbled upon this gem, a testament to the brilliance of the Border Grill in Pasadena, whose recipe graced the NBC4 website, and now, I’m thrilled to share it with you.

Recipe Overview

Prep Time: 30 minutes (plus 30 minutes steeping time)
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes (plus freezing time)
Servings: 6
Yield: Approximately 1 quart
Dietary Type: Contains Dairy, Eggs

Ingredients

Crafting this exquisite ice cream is a journey that begins with sourcing the finest ingredients. The star, of course, is the rose petal, and for the most vibrant flavor and aroma, opt for fragrant, organic roses.

Rose petals, from 3 fragrant organic roses
1⁄2 cup milk
3 1⁄2 cups heavy cream
1 cup granulated sugar, divided
6 large egg yolks
1⁄4 cup rose water (available at Middle Eastern or specialty food stores)
3 drops red food coloring (optional, for enhanced visual appeal)

Equipment Needed

While the ingredients are few, a few key tools will ensure your success in creating this elegant dessert.

Medium saucepan (heavy-bottomed and non-reactive is ideal)
Mixing bowls
Whisk
Fine-mesh sieve
Ice cream maker
Freezing container

Instructions

The creation of rose petal ice cream is a gentle dance of infusion, custard-making, and patient freezing. Follow these steps with care, and you’ll be rewarded with a truly unforgettable frozen delight.

Begin by preparing your rose petals. Gently wash them under cold water and then pat them dry with a clean kitchen towel. You will need the petals from 2 roses for the infusion and the petals from the remaining 1 rose to be added later.
In a heavy, non-reactive saucepan, combine the rose petals (from 2 roses), 1⁄2 cup milk, 3 1⁄2 cups heavy cream, and 1⁄2 cup of the granulated sugar.
Place the saucepan over medium heat. Heat the mixture until it is just under boiling. You’ll see small bubbles forming around the edges, but it shouldn’t come to a rolling boil.
Once heated, remove the saucepan from the heat. Allow the mixture to steep for approximately 30 minutes. This crucial step allows the delicate floral essence of the rose petals to infuse into the cream and milk, creating the signature flavor of your ice cream.
While the cream mixture is steeping, prepare your custard base. In a separate mixing bowl, combine the 6 large egg yolks and the remaining 1⁄2 cup of granulated sugar.
Whisk these together vigorously until the mixture becomes thick and pale yellow. This is often referred to as the ribbon stage – when you lift the whisk, the mixture should fall back into the bowl in a ribbon-like pattern that holds its shape for a moment.
After the steeping period, bring the rose-infused cream mixture back to a near boil over medium heat.
Temper your egg yolks: Slowly whisk about 1⁄4 of the warm rose-cream mixture into the egg and sugar mixture. This gradual addition of heat prevents the egg yolks from scrambling.
Once tempered, pour all of the egg mixture back into the saucepan with the remaining rose-cream.
Place the saucepan over low heat. Cook, stirring constantly with a spoon or heatproof spatula. Continue to stir until the custard is thick enough to coat the back of a spoon. This typically takes about 5-10 minutes. Avoid letting the custard boil, as this can cause it to curdle.
Once the custard has thickened, strain the mixture into a clean bowl using a fine-mesh sieve. This will remove the steeped rose petals and any potential cooked egg bits, ensuring a smooth texture.
Chill the strained custard thoroughly. The most efficient way to do this is by placing the bowl over an ice bath and stirring occasionally. Once it’s cooled, cover the bowl and refrigerate until completely cold, preferably for at least 4 hours or overnight.
Once the custard is thoroughly chilled, pour it into your ice cream maker.
Freeze the ice cream according to the manufacturer’s instructions. This process will vary depending on your specific machine.
When the ice cream has reached a soft-serve consistency, transfer it into a freezing container.
Now, add the torn petals from the remaining 1 rose to the ice cream. Gently fold them into the ice cream.
Pack the ice cream into the freezing container, cover tightly, and freeze until firm. This final freezing stage can take several hours.

Expert Tips & Tricks

To elevate your rose petal ice cream from delicious to divine, consider these professional insights:

Rose Quality is Paramount: The flavor of your ice cream is directly tied to the quality of your roses. Seek out heirloom varieties or those specifically known for their fragrance and edible petals. Avoid roses treated with pesticides.
Infusion is Key: Don’t rush the steeping process. The longer the petals infuse, the more nuanced and pronounced the rose flavor will be. For an even deeper flavor, you can let the mixture steep for up to an hour.
Gentle Heating: When cooking the custard, patience is a virtue. Low and slow is the mantra. Overheating can lead to a scrambled texture, which is difficult to rectify.
Achieving Smoothness: Straining the custard through a fine-mesh sieve is non-negotiable for achieving a silken texture. If you’re particularly concerned about smoothness, you can even pass it through the sieve twice.
Adding Color: The optional food coloring can enhance the visual appeal, making your ice cream look as enchanting as it tastes. A few drops are usually sufficient to achieve a delicate pink hue.
Petal Placement: Adding the fresh petals towards the end of the churning process preserves their texture and visual appeal. They’ll provide little bursts of floral delight in every bite.

Serving & Storage Suggestions

This exquisite rose petal ice cream is a celebration in itself and deserves to be presented with grace. Serve it in chilled bowls or elegant coupes. A garnish of a single fresh rose petal or a delicate dusting of edible rose dust can further enhance its allure. It pairs beautifully with shortbread cookies, a light almond cake, or even a drizzle of honey.

Leftovers should be stored in an airtight container in the freezer. Rose petal ice cream is best enjoyed within 1 to 2 weeks of making. While it can last longer, its delicate floral aroma might diminish over time. To serve, allow the ice cream to soften at room temperature for a few minutes before scooping.

Nutritional Information

Here’s an estimated nutritional breakdown for a serving of this luxurious rose petal ice cream. Please note that these values are approximate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	670 kcal
Calories from Fat	505 kcal
Total Fat	56.2 g	86%
Saturated Fat	33.9 g	169%
Cholesterol	381.9 mg	127%
Sodium	70.1 mg	2%
Total Carbohydrate	38.7 g	12%
Dietary Fiber	0 g	0%
Sugars	33.5 g	134%
Protein	5.9 g	11%

Variations & Substitutions

While this recipe is a classic for a reason, feel free to explore a few creative variations:

Dairy-Free Delight: For a dairy-free version, substitute the milk with unsweetened almond milk or oat milk and the heavy cream with full-fat canned coconut milk. Ensure the coconut milk is well-chilled so the cream separates.
Pistachio Perfection: Add a handful of finely chopped pistachios to the ice cream during the last few minutes of churning for a delightful textural contrast and a complementary flavor profile.
Candied Rose Petals: For an extra touch of elegance and crunch, candy some additional rose petals. These can be used as a beautiful garnish.
Rose and Raspberry Swirl: After churning, gently swirl in a raspberry coulis or preserve for a beautiful color contrast and a tangy-sweet counterpoint to the floral notes.

FAQs

Q: Can I use dried rose petals instead of fresh?
A: While possible, dried rose petals will yield a less vibrant flavor and aroma. If you must use them, start with a smaller amount and steep them for a longer period.

Q: How can I ensure my ice cream doesn’t get icy?
A: Thoroughly chilling the custard base before churning and ensuring your ice cream maker is sufficiently frozen (if using a freezer bowl model) are key to a creamy, non-icy texture.

Q: What kind of roses are best for this recipe?
A: Choose fragrant, organic, edible rose varieties. Damask roses and English roses are often excellent choices. Avoid roses with a strong perfume that might be overpowering or artificial.

Q: My custard looks a bit lumpy, what went wrong?
A: This usually happens if the custard was overheated or cooked too quickly. Stirring constantly over low heat and straining thoroughly should help mitigate this. If it’s slightly lumpy, straining again might resolve it.

Q: How long does the rose water last once opened?
A: Rose water is quite shelf-stable and can last for several months to a year when stored in a cool, dark place. Check the expiration date on the bottle.

Final Thoughts

This rose petal ice cream is more than just a dessert; it’s an experience. It’s a whisper of summer gardens, a delicate dance of fragrance and sweetness that transports you to a moment of pure, unadulterated bliss. I encourage you to embark on this culinary adventure, to savor the process, and to delight in the truly unique flavor that awaits. Whether you’re serving it at a special occasion or simply treating yourself to a moment of quiet indulgence, this rose petal ice cream is sure to leave a lasting, fragrant impression. Gather your ingredients, embrace the gentle art of custard making, and prepare to be enchanted.

Rose Petal Ice Cream Recipe