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Ingredients
- 1Â 1/2 c. Whipping cream
- 1Â 1/2 c. Lowfat milk
- 2/3 c. Sugar
- 3 x Egg yolks
- 1 tsp Vanilla extract
- 2 Tbsp. Rose-scented geranium leaves, minced
- 1Â 1/2 c. Rose petals*
- 1 tsp Rose water or possibly up to 3
- 2 Tbsp. Pink rose petals**
Directions
- *Loosely packed; white bases removed
- ** white bases removed; minced
- In a heavy 2-qt saucepan or possibly double boiler over medium-low heat, stir and heat the cream, lowfat milk, and sugar till the sugar dissolves. Don't boil.
- In a small bowl, whisk the egg yolks lightly. While whisking, pour 1 c. of the warm cream mix into the bowl, then pour the egg mix back into the saucepan and place over medium-low heat. Stir constantly with a wooden spoon (do not let the mix boil; it could curdle) for about 8 min, or possibly till it begins to thicken and coats the spoon. To test for doneness, dip a metal spoon into the mix and run your finger across the back. The custard is done when your finger leaves a clear, clean trail. A candy thermometer should read 175-180 degrees F. Remove the pan from the heat and stir in the vanilla.
- Stir the minced rose-scented geranium leaves and the 1 1/2 c. of rose petals into the warm prepared ice-cream base. Cover and refrigeratein the refrigerator for at least 1 hour (the longer it is refrigerated, the stronger the flavor will be). Strain the mix and add in rose water to taste, if you like. Stir in the minced rose petals. Pour the mix into an ice-cream maker and freeze according to the manufacturer's instructions.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 683g | |
| Calories 1303 | |
| Calories from Fat 617 | 47% |
| Total Fat 70.15g | 88% |
| Saturated Fat 43.76g | 175% |
| Trans Fat 0.0g | |
| Cholesterol 265mg | 88% |
| Sodium 230mg | 10% |
| Potassium 693mg | 20% |
| Total Carbs 157.12g | 42% |
| Dietary Fiber 0.0g | 0% |
| Sugars 152.97g | 102% |
| Protein 16.03g | 26% |
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