Our sweet summer might be coming to an end soon, but if you caught my most recent post, you’ll know that I’m all about embracing every moment. This includes savoring the “In- between Seasons”, and that is exactly what we are in right now. Here in Portland, we are still enjoying warm, summer like days, but the nights are getting a bit cooler each week.
In the CK studio, ice cream never goes out of style. And since we certainly still have these warm, perfect days, I couldn’t help but roll out a delicious ice cream recipe. I hope you agree that this is perfectly acceptable!
I’ve always been fascinated by cooking with rose petals . Seems just so beautiful and whimsical, right?
Near my home, we have the famous Rose Gardens. They are absolutely stunning to say the least. And can you believe it – there are over 7,000 rose plants and around 550 varieties! I recently took a walk through Washington park and the gardens and happened in their gift shop where I found a black rose tea made right here in the city. I instantly knew I wanted to make something sweet to share with you! And so here you have it- honey rose ice cream.
I chose honey as the sweetener, one – because it was a perfect pairing with the rose, and two- because I have a hard time with white sugar these days. You might have noticed that nearly all my recipes these last few months are developed with unrefined sugar. And why not? Tastes absolutely delicious and I feel so much better after enjoying all the goodness!
I hope you enjoy this recipe! Make sure to share your weekend cooking with #ckweekends!
Honey Rose Ice Cream
Yield approx 1 quart
This honey rose ice cream is perfectly light & airy. It's almost like a frozen whipped cream & the combination of rose, black tea & honey is near perfection
- 24 oz. (3 cups) heavy cream
- 9 oz. (1 cup) whole milk
- 7 large egg yolks
- 186g (¾ cup) honey
- 12g (3 teaspoons) Rose petal black tea
- 2 teaspoons pure vanilla extract
- ¼ teaspoon rose water (optional)
- Pinch salt
- In a medium bowl, whisk the egg yolks, set aside.
- In a medium saucepan over medium heat, whisk the cream and milk. Stir constantly throughout the entire process to prevent scalding. Do not allow cream mixture to boil- only lightly simmer.
- Add loose tea, and steep for 5 minutes, still continuing to stir.
- Remove from heat. Run warm cream mixture through a fine sieve to remove loose tea. Place mixture back on stove immediately. Add honey. Stir.
- Using a ladle, spoon about ¼ cup of warm, steeped cream into the egg yolks and whisk quickly to temper the yolks.
- Slowly pour the bowl of tempered yolks into the warm cream, whisking vigorously as to prevent eggs from cooking when hitting the heat. Continue to stir constantly, until the custard is thick enough to coat the back of a spoon.
- Remove from heat. Whisk in the vanilla and salt.
- Transfer the mixture to a bowl or container and cover with a lid or plastic wrap. Chill completely in the refrigerator for at least 4 hours or overnight. Alternatively, you can freeze for at least 45 minutes for a fast chill prior to freezing.
- Churn the ice cream in an ice cream machine according to manufacturer's instructions. Transfer the mixture to a freezer-safe container, cover, and freeze until firm.
- For more rose flavor, add ¼ teaspoon rose water when you add the vanilla and salt.
- Just before churning the ice cream, break up about ¾ cup of the honeycomb candy into rough crumbs and mix into the chilled cream.