Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Batch
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 ts Vanilla extract
- 1 ts Rose water or up to 3
- 1 1/2 c Milk
- 2 tb Pink rose petals**
- 1 1/2 c Rose petals*
- 2 tb Rose-scented geranium
- 3 Egg yolks
- 2/3 c Sugar
- 1 1/2 c Whipping cream
Preparation
*Loosely packed; white bases removed ** white bases removed; chopped In a heavy 2-quart saucepan or double boiler over medium-low heat, stir and heat the cream, milk, and sugar until the sugar dissolves. Do not boil. In a small bowl, whisk the egg yolks lightly. While whisking, pour 1 cup of the hot cream mixture into the bowl, then pour the egg mixture back into the saucepan and place over medium-low heat. Stir constantly with a wooden spoon (dont let the mixture boil; it could curdle) for about 8 minutes, or until it begins to thicken and coats the spoon. To test for doneness, dip a metal spoon into the mixture 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 chopped rose-scented geranium leaves and the 1 1/2 cups of rose petals into the hot prepared ice-cream base. Cover and chill in the refrigerator for at least 1 hour (the longer it is refrigerated, the stronger the flavor will be). Strain the mixture and add rose water to taste, if desired. Stir in the chopped rose petals. Pour the mixture into an ice-cream maker and freeze according to the manufacturers instructions. Source: "The Herb Companion" August/September 1996 Posted to MM-Recipes Digest V3 #209 Date: Fri, 2 Aug 1996 08:11:37 +0000 From: Linda Place
