Rose ice cream
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Rose ice cream
  Creams  
Last updated 6/12/2012 1:20:52 AM. Recipe ID 52804. Report a problem with this recipe.
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      Title: Rose ice cream
 Categories: Ice cream
      Yield: 1 Batch
 
  1 1/2 c  Whipping cream
  1 1/2 c  Milk
    2/3 c  Sugar
      3    Egg yolks
      1 ts Vanilla extract
      2 tb Rose-scented geranium
           -leaves; chopped
  1 1/2 c  Rose petals*
      1 ts Rose water or up to 3
      2 tb Pink rose petals**
 
  *Loosely packed; white bases removed
  
  ** white bases removed; chopped
  
  In a heavy 2-quart saucepan or double boiler over medium-low heat,
  stir and heat the cream, milk, and sugar until the sugar dissolves.
  Do not boil.
  
  In a small bowl, whisk the egg yolks lightly. While whisking, pour 1
  cup of the hot cream mixture into the bowl, then pour the egg mixture
  back into the saucepan and place over medium-low heat. Stir
  constantly with a wooden spoon (don't let the mixture boil; it could
  curdle) for about 8 minutes, or until it begins to thicken and coats
  the spoon. To test for doneness, dip a metal spoon into the mixture
  and run your finger across the back. The custard is done when your
  finger leaves a clear, clean trail. A candy thermometer should read
  175-180 degrees F. Remove the pan from the heat and stir in the
  vanilla.
  
  Stir the chopped rose-scented geranium leaves and the 1 1/2 cups of
  rose petals into the hot prepared ice-cream base. Cover and chill in
  the refrigerator for at least 1 hour (the longer it is refrigerated,
  the stronger the flavor will be). Strain the mixture and add rose
  water to taste, if desired. Stir in the chopped rose petals. Pour the
  mixture into an ice-cream maker and freeze according to the
  manufacturer's instructions.
  




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Recipe ID 52804 (Apr 03, 2005)

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