Some flavors are so fleeting they feel like a secret you want to hold on to. Rose petal ice cream is one of those treasures – delicate, floral, and romantic, with a hint of spice. This recipe captures the fragrance of fresh rose petals, gently steeped in milk, then blended with cinnamon and egg yolks for a custard that freezes into a scoop of summer you can enjoy any time of year.
Ingredients:
2 cups fresh red rose petals (unsprayed, food-safe)
3 cups whole milk
2 cups powdered sugar
½ teaspoon ground cinnamon
8 egg yolks
Instructions:
Pick and rinse the rose petals, making sure each one is clean and free from blemishes. Place the petals into a pot of boiling milk and let them simmer for a few minutes. Strain out the petals, leaving behind the infused milk. Stir in the powdered sugar and cinnamon, and return the mixture to the heat until slightly thickened. Remove from the stove and let it cool.
Beat in the egg yolks one at a time, whisking constantly, then place the custard back on gentle heat until it just begins to boil. Transfer to a clean bowl and stir as it cools. Strain the mixture through a fine sieve, pour into a mold or container, and freeze until firm. Scoop and serve chilled.
