Over the last few weeks, I’ve been trying to find ways to use up my rose petals, as after dead-heading my roses each day, I’m left with many handfuls of beautiful rose petals which until recently, I didn’t know what to do with. Last week I made a rosewater mist which has been a wonderful addition to my skincare routine. I’ve also been incorporating rose petals into sweet treats; jams, shortbread, and now ice cream!
Ingredients
200g Whole Milk
6 Large Egg Yolks
1 Vanilla Pod, seeds only (or 1 teaspoon of vanilla bean paste!)
400g Double Cream
250g Caster Sugar
700g Rhubarb (sliced into small pieces, around 3cm)
300g Strawberries (even better if they are freshly picked from your garden!)
Petals from 1 or 2 Roses
A Drizzle of Olive Oil (I always reach for Citizens of Soil Extra Virgin Olive Oil, using code OLIVEJOSIE10).
Method
1 – Start by preparing the fruit. Slice the rhubarb into small pieces of about 3cm and halve the strawberries. Transfer the rhubarb and strawberries to a pan and cook over medium heat with the remaining 150g sugar until the fruit has softened, but is not falling apart. Once bubbling, add the rose petals and cook for a further minute before removing from the heat.
2 – Allow the fruit mixture to cool and then freeze it until needed.
3 – Place milk, egg yolks and the seeds from your vanilla pod (or vanilla bean paste) in a saucepan and use a whisk to combine the ingredients thoroughly.
4 – Gently heat this mixture over a low/medium heat, stirring regularly.
5 – To your heated mixture add the cream and 100g of your sugar and whisk.
6 – Remove from the heat, then leave the mixture to cool for 30 minutes in the refrigerator.
7 – Once chilled, churn the ice cream mixture in an ice cream maker, such as the Ninja Creami, following your ice-cream maker’s churning recommendations, then leave in the freezer for a minimum of 8 hours.
8 – Once the ice cream mixture has totally frozen, remove from the freezer and scoop it back into the ice cream maker.
9 – To the ice-cream maker, add the frozen fruit mixture with a drizzle of olive oil and blend until the ice cream is smooth.
10 – You can enjoy your ice cream straight away (I love mine served with chopped fresh strawberries!) or keep frozen until needed.
