The Border Grill Rose Petal Ice Cream The Border Grill
Petals of 3 fragrant organic roses
1/2 cup milk 3 1/2 cups heavy cream 1 cup granulated sugar,
separated 6 egg yolks
2/4 cup rosewater (or to taste), available at Middle Eastern
stores A few drops red food color, optional
Wash the rose petals in cold water and pat dry. In a heavy,
nonreactive saucepan, place petals of 2 roses, milk, cream,
and 1/2 cup of the sugar. Place over medium heat and heat to
just under boiling. Let steep about a half hour to infuse.
Combine the egg yolks and the remaining 1/2 cup of sugar in
a mixing bowl. Whisk until thick and pale yellow. Bring the
rose/cream mixture back to a near boil and whisk 1/4 of the
warm mixture into the egg and sugar mixture. Then pour all
of the egg mixture into the rose milk and place over low
heat. Cook, stirring constantly, until the mixture is thick
enough to coat the back of a spoon.
Strain into a bowl and chill on ice. Pour into the ice cream
maker and freeze according to the manufacturer's
instructions. Transfer finished ice cream into bowl and add
the torn petals from the remaining rose. Fold into ice cream
and pack into freezing container.
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