I adore the flavour of rose, but you have to be careful with it, if you add too much your ice-cream will end up tasting of soap. When you are adding the rose water, remember that less is more! Keep tasting after every addition and stop as soon as you taste a hint of rose.
This ice-cream recipe uses xanthum gum, its not essential but it helps to stabilise the mixture and helps to keep the texture smooth and creamy. The sherbet recipe calls for Vitamin C (also known as citric acid) – you can purchase both at any good health food store or online at amazon.
Rose ice-cream with white chocolate shortbread & rose sherbet
Rose Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup sugar
- ⅛ teaspoon fine sea salt
- 6 large egg yolks
- 1-2 teaspoon rose water
- 1/4 teaspoon xantham gum
In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream, and whisk in the xanthum gum. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
White chocolate shortbread
This is a cheats recipe for shortbread that I learnt off the head chef at Ethos Eat Drink.
- equal parts of white chocolate & flour
- pinch of salt
Heat oven to 250 degrees.
Melt white chocolate & pinch over a double boiler, when chocolate is smooth, add 1/2 cup flour and mix until it is just combined – DO NOT mix so that it is shiny. Spread the mix on to a lined baking tray, feel free to rip bits of and make random mis-matched shapes with the mixture. Bake for 5 minutes, remove from oven and allow to coo.
- 1 tablespoon Vitamin C
- 1/4 cup Caster sugar
- 1 tablepsoon dried rose petals
In a power little blender (magic bullet or similar) place the caster sugar and rose petals and blitz until fine. Remove and add the vitamin C and mix well to combine.
To serve, in bowl place a couple of scoops of ice-cream, chunks of white chocolate shortbread & sprinkle with sherbet & rose petals.