Tea Rose Ice Cream
This sweet treat showcases our newest oil - Tea Rose! Floral and delicate, this oil is delightfully sweet and perfect for desserts.
MAKES: Approx. 1 Quart
PREP TIME: 15 mins
TOTAL TIME: 2 hrs 15 mins
- 3 cups half & half
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons Vodka (optional - helps mitigate iciness)
- 4 large egg yolks
- 1 cup heavy cream
- 1/3 cup Rocky Mountain Olive Oil Tea Rose Infused Olive Oil
- 1/3 cup dried Savory Spice Pakistan Rose Petals (Savory is our tasting room's next door neighbor!)
Combine the half and half, salt, and rose petals in a medium saucepan and bring to steaming over medium heat, stirring frequently, for 10 minutes. In the meantime whisk the sugar with the egg yolks until pale and creamy and well-combined
Strain the rose petals from the half and half and return it to the saucepan. Add 1/2 cup of hot half & half to the egg yolks and stir until combined.
Pour the tempered egg mixture into the saucepan along with the heavy cream and cook the custard, stirring constantly, over medium heat until thick enough to coat the back of a spoon (about 3 minutes). Turn off the heat and strain through a sieve into a large bowl. Add the vodka, Tea Rose Infused Olive Oil, and whisk to combine.
Cover, and chill for a minimum of 2 hours or overnight.
Freeze according to the manufacturer’s instructions for your ice-cream maker model.