rose ice-cream

rose ice cream


5 Comments on “rose ice-cream”

  1. mmm…since i am a cooking neophyte, it is possible to make ice cream without an ice cream maker than?

  2. Will Huenink says:

    It is possible, though what I’m doing in this picture is making a custard for future freezing.

    If you don’t have an ice-cream maker, you can put your mixture into a container and put it in the freezer, and then take it out every five or ten minutes and scrape the sides with a spatula. I’d suggest not trying to make more than a pint at a time with this method, at least until you get the hang of it.

  3. Will Huenink says:

    As there has been a request, here are directions:

    1 qt pot.
    put in a few eggs (maybe just yolks), beat.
    fill pot most of the way with milk & cream, about 1/2 and 1/2.
    put on stove about medium, medium low heat, stirring.
    when warm, put in sugar: make it sweeter than you think you want.
    when it thickens (turns to custard), remove from heat.
    stir in rose-petals, cover, let cool.
    chill in refrigerator.
    put through freezing paces.

    That’s one way to make ice-cream. At the time recorded in the picture I put the petals in with the sugar. The result was less subtle than I wanted. The petals I used were small, dried, and very odiferous. Larger petals might get stringy if left in I suppose. You might want to strain them out or find some other way to steep them.

    Also, remember: do not eat store-bought roses! They are lousy with pesticides.

  4. s*kate says:

    Thanks! Nice instructions, very easy to do :-)

  5. Will Huenink says:

    There are lots of ways to make ice-cream-like things without an ice cream maker, it turns out. Some involve things like folding in whipped egg-whites to give structure, or using gelatin, and others start out with the expectation of having a less smooth result, like Italian granita. It’s kind of fascinating, actually. I just stumbled into it.

    Post forthcoming. Someday.


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