Rose Petal Ice Cream
Indulge in the luxurious and romantic flavors of Rose Petal Ice Cream, a delicately floral dessert that’s as beautiful to behold as it is to taste. Crafted with velvety heavy cream, the rich warmth of vanilla, and a fragrant infusion of edible rose petals, this homemade treat offers a unique blend of creamy sweetness and aromatic elegance. A touch of rose water enhances the floral essence, while optional pink food coloring gives the ice cream a stunning pastel hue. Perfect for special occasions or an enchanting summer dessert, this recipe is elevated by its use of fresh, edible blooms and a classic custard base for irresistible creaminess. Serve it in a scoop topped with fresh rose petals for a show-stopping presentation that's guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 1 cup Edible rose petals
- 2 teaspoons Rose water
- 1 teaspoon Vanilla extract
- 2 drops Pink food coloring (optional)
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar over medium heat. Stir occasionally and heat until the sugar has dissolved and the mixture is just beginning to steam. Do not let it boil.
In a separate bowl, whisk the egg yolks until smooth and slightly thickened.
Slowly pour a ladleful of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent scrambling.
Gradually add the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, whisking continuously.
Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5–7 minutes). Do not allow the mixture to boil.
Remove the saucepan from heat. Stir in the edible rose petals, rose water, vanilla extract, and pink food coloring (if desired). Let the mixture steep for 10 minutes.
Strain the custard through a fine-mesh sieve into a clean bowl to remove the rose petals and any cooked egg bits. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.
Transfer the ice cream to a lidded container and freeze for at least 2–4 hours to firm up before serving.
Scoop and serve with a garnish of fresh edible rose petals if desired.
Nutrition Facts
Calories |
2677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.4 g | 242% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 308 mg | 13% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 165.2 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 442 mg | 34% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 699 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
