Learn how to make a delectable, old fashioned creamy 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.
¾cup (150 grams)honey or granulated sugarsub honey if desired, but note, more likely to have more icy and less creamy texture if no granulated sugar isn't used.
2tablespoonsrose water
1teaspoonsea salt
1tablespoonvanilla extract
6strawberriesfresh 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
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. 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.