This No-Churn Rose Ice Cream is not flavoured with rose water, like most rose ice creams are. Rose water nowadays is mostly made with artificial flavours, which give their plastic taste to the final ice cream. To achieve a beautiful and natural rose flavour, in this recipe we will use natural dried rose buds for tea making instead.
The cream is warmed till hot and then infused with the dried rose buds. The resulting rose ice cream has a beautiful and bright rose flavour, which everyone will love.
The ice cream mixture is made with the Biterkin signature method for making no-churn ice cream, similar to none of the methods you may have encountered.
This method only uses cream, sugar and egg yolks, which are cooked to perfection without the use of an instant-read thermometer. You then chill the mixture well, in order to whip it to perfect, velvety soft peaks with a hand-held mixer and then pop it in the freezer to set.
You do not have to worry about eating raw eggs in this recipe. By pouring the right amount of boiling cream into the right amount of chilled eggs while whisking vigorously, you bring the entire mixture to a perfect 79º C (174º F). In order to do so, you need to use a scale and follow the measurements precisely.
This rose ice cream has a rich taste and stable body, which means that apart from scooping and eating plain, it is ideal for topping desserts or using as a filling in ice cream tortes. Do not use in silicone moulds though, as it stays soft in the freezer and it may lose its shape when pressed.
Measure the ingredients directly into the utensils, when you need them.
Avoid weighing in an utensil and transferring to another, as this causes a significant reduction in quantity.
For cup measurements:
1 cup = 235 ml
1 Tbs. = 15 ml
1 tsp. = 5 ml
You will easily find them online or in tea shops that sell good-quality herbal tea varieties.
I used the pink variety.
Only use heavy cream suitable for whipping, with a 35% fat percentage.
Do not use lower fat versions, or else the custard may not whip.
Do not use any kind of non-dairy cream.
Regular white sugar is the best option for this recipe.
I wouldn’t use raw cane sugar for this ice cream, as it may mask the rose flavour.
DO NOT use sugar substitutes, such as table sweeteners or stevia. Also, do not use confectioner’s sugar, it is not suitable for this recipe.
When making ice cream at home, you should always use a rubber spatula, if available. It is useful for wiping the bottom of the saucepan when cooking dairy on the stovetop, as well as for scraping residues which would be otherwise left behind in bowls, saucepans etc.
If you do not have one, I strongly encourage you to buy one, preferring a flexible one.
In a medium saucepan put the heavy cream, sugar, rose buds and salt.
Warm over medium heat, stirring often, until the sugar dissolves and the cream is hot and steamy.
Remove from the heat, cover with a lid and let infuse at room temperature for 1-2 hours.
Place a mesh strainer over a large bowl and pour in the infused cream.
Tap and shake the strainer to extract as much liquid absorbed by the roses, as possible.
Discard the roses left in the mesh strainer. and return the infused cream to the saucepan.
Using a saucepan with a long handle will let you easily pour the boiling cream with one hand, while whisking the eggs vigorously with the other.
If you do not have one, the next best option is to ask someone to help you pour the cream, while you whisk the eggs.
Bonus tip: put a towel under the bowl with the eggs, to keep it in place.
In a large heatproof bowl, put the cold egg yolks and whisk them lightly to break them down. Put them back in the fridge to keep them cold, leaving the whisk in the bowl to have it ready.
Return the saucepan with the infused cream to the heat. Warm over medium to high heat.
When the first bubbles (soft boil) appear on the surface, remove the egg yolks from the fridge and set them next to the stovetop.
As soon as the cream bubbles vigorously (full boil) let it boil for 10 seconds, remove from the heat and immediately start pouring it in a steady stream into the egg yolks with one hand, while whisking them vigorously with the other.
Important: While the mixture is still hot, use a spatula to thoroughly scrape the sides and bottom of the bowl, where residues of egg yolk lie. You cannot see them, but they are there and they should be incorporated into the rest of the mixture, while it is still hot. Mix well.
The mixture is hot and you have to stir it often with a spatula, to prevent a film from forming on the surface.
After 15 minutes, when it is no longer hot, add the honey and whisk well.
If colouring the ice cream. first dilute the paste in a tiny glass, adding one teaspoon of custard at a time. Mix well to dissolve, then gradually add this to the rest of the custard. Aim for no more than 2 shades darker than the desired colour (the colour of the final ice cream will be 2 shades lighter after whipping the custard).
Put the bowl with the mixture over an ice bath (a larger bowl filled with ice and water) to cool it down.
When it is tepid, you have to thoroughly cool it before whipping. To chill it, you can choose between:
Pass the ice cream mixture through a fine mesh sieve and into a sealable container.
Refrigerate for 12 hours and up to 3 days.
When whipping cream, prefer to do so with a hand held mixer, if you have one.
A handheld mixer makes it much easier to evaluate the stage of the whipping cream and stop when it reaches the desired consistency.
If you whip with a stand mixer instead, a higher level of experience is required, in order to understand the stage of the whipping cream and avoid over-whipping, which causes the cream to turn into butter and separate.
Remove the custard from the fridge. It has to be thoroughly cold, or else it will not whip.
Pour it into the mixer bowl.
With the whisk attachment, start whipping at low speed and gradually increase the speed to high.
Whip until soft peaks form and it increases in volume. Stop the mixer when the waves that the whisk leaves on the surface, hold their shape, instead of disappearing in the cream.
Transfer the rose ice cream into a freezable container. Cover with cling film and let it set. Setting will most likely take 6-8 hours.
If using as a filling in an ice cream torte, use it directly after whipping. Freeze for 24 hours before cutting.
In the freezer for up to one month, covered well to protect it from absorbing the freezer’s smells.
Scooping: the longer it sits in the freezer, the harder it gets. After 48 hours in the freezer you may have to soften it before serving by putting it in the refrigerator for 20-30 minutes.