Rose Hip Petal Ice Cream
Rosa rugosa flourish in the dunes along the Easter shoreline. The fruit is rich in vitamin C and is considered medicinal as well as wonderful for making jellies. It is one of nature’s most fragrant and natural roses indigenous to this area. The petals are five to a blossom, ranging in color from white to pale pick to rich pink to a deep pink. Be careful to only use petals that have not been treated with any chemicals.
You may substitute a few drops of rosewater in place of the petals.
Ingredients
- 1 quart English Cream, made without the vanilla
- 2 cups rose petals from Rosa rugosa (See headnote)
Directions
Prepare the English Cream, omitting the vanilla. Freeze the cream in an ice cream maker, following the manufacturer’s directions. When the cream begins to thicken, fold in the rose petals.
Spoon the ice cream into a container and freeze for 1 hour before serving. The ice cream will take on the perfume flavor of the petals.
Notes
Special Equipment: Ice cream maker
Related posts: