Rose Petal Ice Cream

Indulge in the luxurious and romantic flavors of Rose Petal Ice Cream, a delicately floral dessert that’s as beautiful to behold as it is to taste. Crafted with velvety heavy cream, the rich warmth of vanilla, and a fragrant infusion of edible rose petals, this homemade treat offers a unique blend of creamy sweetness and aromatic elegance. A touch of rose water enhances the floral essence, while optional pink food coloring gives the ice cream a stunning pastel hue. Perfect for special occasions or an enchanting summer dessert, this recipe is elevated by its use of fresh, edible blooms and a classic custard base for irresistible creaminess. Serve it in a scoop topped with fresh rose petals for a show-stopping presentation that's guaranteed to impress.

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 0.75 cup Granulated sugar
• 4 large Egg yolks
• 1 cup Edible rose petals
• 2 teaspoons Rose water
• 1 teaspoon Vanilla extract
• 2 drops Pink food coloring (optional)

Directions

Step 1

In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar over medium heat. Stir occasionally and heat until the sugar has dissolved and the mixture is just beginning to steam. Do not let it boil.

Step 2

In a separate bowl, whisk the egg yolks until smooth and slightly thickened.

Step 3

Slowly pour a ladleful of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent scrambling.

Step 4

Gradually add the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, whisking continuously.

Step 5

Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5–7 minutes). Do not allow the mixture to boil.

Step 6

Remove the saucepan from heat. Stir in the edible rose petals, rose water, vanilla extract, and pink food coloring (if desired). Let the mixture steep for 10 minutes.

Step 7

Strain the custard through a fine-mesh sieve into a clean bowl to remove the rose petals and any cooked egg bits. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.

Step 8

Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.

Step 9

Transfer the ice cream to a lidded container and freeze for at least 2–4 hours to firm up before serving.

Step 10

Scoop and serve with a garnish of fresh edible rose petals if desired.

Nutrition Facts

Serving size	1206.3 grams (1206.3g)

Amount per serving	% Daily Value*
Calories	2677

Total Fat 188.40g	242%
Saturated Fat 106.90g	535%
Polyunsaturated Fat 0.30g
Cholesterol 1247mg	416%
Sodium 309mg	13%
Total Carbohydrate 194.30g	71%
Dietary Fiber 12.50g	45%
Total Sugars 165.20g
Protein 23.80g	48%

Vitamin D 181IU	903%
Calcium 442mg	34%
Iron 4mg	24%
Potassium 699mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.0%

Protein: 3.7%

Carbs: 30.3%