Vanilla Rose Ice Cream

If you have been reading Baking Delights very long at all you will all ready be aware of my penchant for rose flavoring. It is a delicate flavor that seems to re-invent any other flavor that it comes in contact with.

Long before vanilla beans were being imported into Europe and North America, rosewater was being included in cakes, cookies, pies, and confections. A classic combination is rose and almond but the versatility of this flavor allows for more contemporary renditions. I love rose and white chocolate, and rose and lemon, for example. Don;t expect the flavor to jump out at you no matter how much you put in, it is a nuance not a major player.

If you have never added rose petals to a salad , cake, or other food, then you are missing out. Make sure that they are unsprayed! Red ones tend to be a touch bitter, but pink and white have the delicate rose flavor.

I made over a gallon of this stuff yesterday afternoon and it was fantastic. I think it needed white chocolate chips to be perfect, though. If you allow your ice cream to ripen in the freezer overnight it will be a better texture but we can never wait that long.

Again, I used goat’s milk and cream for this, like with the Earl Grey ice cream I posted on Kettle and Cup a few days ago. If you are not using fresh goat’s milk then use half whole milk and half- half and half (that is an odd sentence!)to make up for the loss of creaminess. Yes this is high fat. That is what makes ice cream so good. If you want low fat eat jello.