Rose Petal Ice Cream

16 egg yolks
14 oz. sugar
4 oz. rose water
4 c. milk
1 qt. cream
1 c. rose petals assorted and chopped

Whip egg yolks and sugar until it forms a ribbon
Simmer milk and rose water
Add milk mixture to yolk mixture until well blended
Pour back into pan and stir over low heat until slightly thick and coats back of spoon
Remove from stove and strain into container
Add cream and completely cool
Freeze according to ice cream machine manual
After freezing, soften ice cream slightly and fold chopped rose petals in

Recipe Summary:

Other recipes by L'Auberge Provencale:
Seared Halibut Fillet On Tomato Fondue
Orange Blossom Waffles
Poached Eggs In A Potato Nest
Summer Corn Bisque With Lobster
Winter Squash Soup
Lobster Fricasse
Roasted Leg Of Lamb

Recipe Provided By:
L'Auberge Provencale
White Post, VA

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