Learn how to make a delectable, old fashioned creamy homemade fresh homemade rose ice cream- a unique flavor that's simple to make with or without an ice cream maker. And you can't go wrong with a delicate and gourmet flavor - all from the comforts of your garden and home.
I've had rose ice cream at a very famous gelato shop before and .... I hate to say it - it was not very good. It was very artificial tasting and soapy. This recipe is not that. It's so beautiful.
As rose becomes more popular, I see more and more places with bubblegum pink rose lattes and ice cream and we just like things a bit more natural here at Frolic and Fare.
Rose ice cream and other beautiful botanical flavors aren't widely available in stores in all parts of the world. That's why it's so fun to create perfect swoon worthy ice cream at home. I make this ice cream and all of my gourmet flavors, like my popular honey lavender ice cream, or lilac Ice Cream at home with my cuisine art ice cream maker. It's super affordable and you can make endless recipes!
Ingredients:
- Rose infused milk
- Rose water
- Heavy cream
- Egg yolks
- Strawberries or raspberries - for their flavor and to give our ice cream a natural pink color
- Sugar or honey
- Vanilla or rose and Vanilla Extract
- Salt
How to make rose infused milk:
This recipe has such a beautiful delicate floral flavor without being overpowering thanks to rose infused milk. To make it, I infused ½ cup dried organic rose petals into two cups of milk, in the fridge for two days. I strained the rose petals out and used to rose infused milk in my ice cream and saved a sip for a fresh homemade rose latte. or rose milk tea. Visit our full post on How to make floral infused milk.
Expert tips for making ice cream at home:
The key step in making perfect ice cream at home is to slowly mix and simmer the ingredients for twenty minutes, allowing the ice cream to and then letting the mixture cool completely. Do not overheat or cook any longer than this. You do not want to cook your eggs, just thicken the mixture for the right consistency.
Lastly, you will want to completely chill to mixture before churning the ice cream. I always allow my mixture to cool in the refrigerator for two - 24 hours. Overnight is recommended, but not necessary.
Recommendations for serving this ice cream:
- In vintage bowls or adorable mini buckets
- Drizzled with warm flower infused honey or rose infused honey
- With freshly baked pistachio shortbread crumbles
With:
- Homemade strawberry sauce
- Strawberry rose petal jam
- With Crystallized rose petals for cakes
Have edible flowers? These resources may be useful to you:
- Ways to use edible flowers
- Popular edible flowers chart and their meaning - printable chart
- How to store and preserve edible flowers
- Edible flowers to grow in your garden
- Where to buy or find edible flowers for cookies and cakes
How to make this ice cream WITHOUT an ice cream maker
- Create an old fashioned custard ice cream by combining egg yolks, heavy cream, fresh or dried lavender flowers, honey and salt. This combination will yield in a velvety smooth ice cream.
- Slowly mix and simmer the ingredients for twenty minutes, allowing the ice cream to and then letting the mixture cool completely. Do not overheat your mixture as we do not want to cook our eggs, just thicken the mixture for the right consistency.
- Pour mixture into your baking dish.
- Place it in the freezer for 90 minutes.
- Remove from the freezer and whisk the mixture, scraping the sides of the pan well. Use a sturdy whisk or hand mixer to whip the mixture a bit as it begins to freeze.
- Return to the freezer.
- Continue to freeze, checking on ice cream mixture every hour. Break up large ice pieces with your mixer, scraping the sides each time, and then return to freezer.
- After a couple of hours, it should begin thickening to a slushy soft-serve consistency. Once it reaches that stage, you can serve it or cover it with a lid and return to the freeze until firm and scoop able.
Note: Ice cream made without a machine will freeze to a very firm consistency after a day or so in the freezer. However, it will thaw nicely at room temperature after 10-15 minutes and will be perfectly scoop-able.
Homemade Rose Ice Cream
Ingredients
- 1 cup (236 ml) heavy cream
- 2 cups (476 ml) whole milk rose infused
- 4 egg yolks
- ¾ cup (150 grams) honey or granulated sugar sub honey if desired, but note, more likely to have more icy and less creamy texture if no granulated sugar isn't used.
- 2 tablespoons rose water
- 1 teaspoon sea salt
- 1 tablespoon vanilla extract
- 6 strawberries fresh or frozen
Instructions
- Add all ingredients two a small sauce pan
On low heat, mix consistently, and slowly simmer and mix for twenty minutes.
Blend in a blender or with an emmersion blender.
Let mixture cool for at least two hours.- Add ice cream to ice cream maker and churn according to manufactuer's recommendations. (Ours churns for twenty minutes) Ice cream should double in volume and be solid, but soft when done.
Add mixture to an air tight, sealable container and freeze for at least three hours before serving.
Notes
Homemade ice cream should be stored in a sealed, air tight container that's easy to scoop from. Because homemade ice creams often aren't prepared with any preservatives or stabilizers, we like to enjoy ours within two weeks. Otherwise, we find they become difficult to scoop. They will not spoil in the freezer in that time frame though.
Where can I find roses to make my ice cream?
We have an entire post dedicated to sourcing flowers edible flowers! how to make this ice cream without an ice cream maker
- Create an old fashioned custard ice cream by combining egg yolks, heavy cream, fresh or dried lavender flowers, honey and salt. This combination will yield in a velvety smooth ice cream.
- Slowly mix and simmer the ingredients for twenty minutes, allowing the ice cream to and then letting the mixture cool completely. Do not overheat your mixture as we do not want to cook our eggs, just thicken the mixture for the right consistency.
- Pour mixture into your baking dish.
- Place it in the freezer for 90 minutes.
- Remove from the freezer and whisk the mixture, scraping the sides of the pan well. Use a sturdy whisk or hand mixer to whip the mixture a bit as it begins to freeze.
- Return to the freezer.
- Continue to freeze, checking on ice cream mixture every hour. Break up large ice pieces with your mixer, scraping the sides each time, and then return to freezer.
- After a couple of hours, it should begin thickening to a slushy soft-serve consistency. Once it reaches that stage, you can serve it or cover it with a lid and return to the freeze until firm and scoop able.
- Note: Ice cream made without a machine will freeze to a very firm consistency after a day or so in the freezer. However, it will thaw nicely at room temperature after 10-15 minutes and will be perfectly scoop-able.
Nutrition
Frequently asked questions:
How to store your homemade ice cream:
Homemade ice cream should be stored in a sealed, air tight container that's easy to scoop from. Because homemade ice creams often aren't prepared with any preservatives or stabilizers, we like to enjoy ours within two weeks. Otherwise, we find they become difficult to scoop. They will not spoil in the freezer in that time frame though.
Can I make this ice cream without an ice cream maker?
Yes, read notes below !
Where can I find roses to make my ice cream?
We have an entire post dedicated to sourcing flowers edible flowers!