Ingredients
1 1/4 cups superfine sugar
Petals of 6 large unsprayed red roses, rinsed
1 cup heavy cream
1 cup milk
5 large egg yolks
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
Compressor-free churner for gelato, sorbet, frozen yogurt
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Place the sugar and the petals of 5 roses in a food processor and pulse to make a puree. Pour the heavy cream and milk into a saucepan and add the rose petal mixture. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Remove from the heat. Whisk the egg yolks and slowly beat in the hot cream mixture. Return to the saucepan and stir constantly over medium heat until it is thick enough to coat the back of a wooden spoon. Strain through a fine wire sieve into a bowl and let cool. Finely chop the petals of the remaining rose and add to the custard. Using an ice cream machine, churn the ice cream as per your machine's instructions. Transfer to a covered plastic container and freeze until firm enough to scoop, at least 2 hours. Scoop into bowls and serve.