I love to combine flowers into my cooking. It is an easy way of adding beauty and flavor to a dish. I especially like to add flowers to my salads. They really uplift what can be a slightly boring sight. However, I also love to make floral syrups and then add them to drinks and ice cream. There is something so special about having freshly made, vanilla rose ice cream with rose petal accents that makes the perfect ending to any patio party.
This recipe is from Mountain Rose Herbs and you can find their other ice cream recipes here
Vanilla Rose Ice Cream Recipe
Yield: Makes about 1 quart.
- 2 cups organic half-and-half
- 1 cup organic heavy cream
- 1/2 cup organic sugar
- 1 cup organic rose buds or petals
- 1 tsp. organic rose water
- 1 organic vanilla bean, split and scraped
- Combine half-and-half, cream, sugar, scraped vanilla bean pulp, rose buds/petals, and vanilla bean pod in a large saucepan.
- Place over medium heat.
- Stir occasionally until mixture just barely begins to simmer. Do not boil!
- Remove the mixture from heat immediately and allow to cool for a few minutes.
- Strain out the rose buds and vanilla bean pod using a funnel with strainer or mesh strainer.
- Pour mixture into a lidded container.
- Refrigerate overnight to allow the flavors to develop.
- Whisk in rose water and pour mixture into an ice cream maker to freeze as directed.
- Once semi-solid, spoon the mixture back into a lidded container and harden in the freezer for at least one hour before serving.
I like to serve this ice cream alongside plain chocolate cake or in a waffle cone for a sweeter taste. However, a less sweet alternative is to serve it in a simple wooden bowl garnished with some rose petals.