How to make the most delicious rose flavoured ice-cream! (for Aliyah)
This recipe uses real roses, and while you can use roses from a shop, you won’t know if they haven’t been sprayed with something nasty. They have to be fragrant! Many modern roses don’t really smell. If you use roses in cooking they will taste as they smell! These are David Austen roses; very fragrant!
Recipe for the rose-petal syrup you’ll need:
- 100 gram rose petals
- 1/2 lemon
- a few pieces of orange-peel, or lemon-peel
- 150 gram sugar
- a dash of rosewater, or essential rose oil
- 1,5 liter water
Any good smelling roses can be used, the darker red the colour of the rose, the more colour the syrup will give. You might need about 50 (!) roses, many more if they are single roses. It should come up to about 100 gram of rose petals. Boil them just for a very short time, in 1,5 liters of water, the juice of 1/2 of a lemon, a few pieces of orange/lemon-peel, and 150 grams of sugar. You can strengthen the aroma by adding a dash of rosewater, or a few drops of essential rose-oil. Now put the syrup in an jam-jar, with a tight lid. Keep it in the fridge. If you want to keep it for a long period of time, freeze it. In that case the jar shouldn’t be filled completely.
(I never did this with so many rose petals: I just took what I had, and added a lot of rosewater and essential oil. Besides: you need only three tablespoons for the ice-cream, so you don’t need a whole jam-pot full of the stuff anyway)
Now for the Rose-flavoured Ice-cream!
Update: My book didn’t mention cream, but I do make it with cream to make a real ice-cream. Suit yourselves, if cream is desired: just add 0,2/ 0,25 liters of cream to the mixture!
- 0,2 liters of water
- 200 gram sugar
- juice of 3 lemons
- 3 tablespoons of rose-petal syrup
- 2 egg-whites
- 0.2 liters cream
Make a syrup by boiling 0,2 liters of water and 200 grams of sugar. Mix this with the juice of three lemons, and three tablespoons of the Rose-petal syrup.
- Ice-maker: put it in the ice machine for 10 minutes, add two egg-whites, half beaten stiff, and let it do whatever it does, for another 10 minutes.
- Freezer: make sure the egg-whites are beaten as stiff as possible mix it carefully through the mixture, and let it freeze. The more air you get into the mixture the better. The more often you take it out and stir, the finer the texture will become.
This is a very delicately flavoured ice-cream. Serve with a sugared rose on top!