Ingredients
- Egg white 1
- Golden caster sugar 130g, plus extra for the rose petals.
- Pink rose heads 2, pulled into petals
- Whole milk 300ml
- Vanilla pod 1, split or 1 tsp vanilla extract
- Egg yolks 3
- Strawberries 300g, stalks removed
- Double cream 300ml
- Rosewater 1 tbsp
Method:
-Light beat the egg white (to break it up) and put the sugar on a saucer.
-Dip the rose petals in the egg white and then in the sugar, and dot them over a cake rack. Leave to dry over night.
-Put the milk add the split vanilla pod in a pan. Bring to the boil, remove from the heat and leave to infuse for half an hour. Beat the sugar with the egg yolks. Discard the vanilla pod and pour the vanilla milk into the egg mixture. Put into a saucepan and gently heat, constantly stirring, until you have a thin custard-too much heat and the custard will curdle and separate.
-Allow to cool, thin chill.
-Liquidize the strawberries to a puree. Whip the cream to soft peak stage, fold in the strawberry puree, rosewater, and then fold in to the cold custard. Churn in an ice cream machine until almost freezing. Add the rose petals, and briefly churn to stir through then freeze.
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