Posts Tagged ‘Rose Petal Ice Cream’

Sunday was a glorious day in the Shenandoah Valley of Virginia; sunny, fair, and fun here at L’Auberge Provencale. We re-created a day of sunny Provence at our Northern Virginia Bed and Breakfast Inn. Provencale fabrics, garden flowers, guests in country casual attire and food from the South of France. Procuring local ingredients and using ingredients from the gardens at our romantic Virginia inn, we created a French feast with Olivier from Vineyard Brands and Jason of the Country Vintner on hand to progress our wines with the cuisine of the sun.

Setting up for a Provencale Afternoon

Everyone was transported to another place, Provence, but just an hour from DC. We took a tour of the Rhone for our wine dinner afternoon, starting in the southerly part of the Southern Rhone and ending in Beaume de Venise, with stops along the way to Gigondas, Chateauneuf-du-Pape, Condrieu, Cote Rotie and Lirac, to name a few. Our menu featured local lamb with wild mustard sauce, braised Fields of Athenry pork belly with Lavender Glaze and compressed peaches, our own orchard cherry Clafoutis with Garden Rose Petal Ice Cream and many more side dishes with local procured ingredients, that were passed around family style. It truly was a dinner for family and friends to share great wine, great conversation, and great food.

A Typical Four Hour French Country Lunch

A magical time was had by all as we were transported to another place and time. And as crazy as this may sound, even before we finished the first course we were planning our next dinner from around the world. On July 8th we will be visiting Spain! Come join us at our romantic Virginia bed and breakfast for tapas, Rojas, and Paella. We will hopefully be able to procure a suckling pig as well and have him roasting on an open pit. Seating will be limited so plan ahead and make a reservation! The wine dinners are an afternoon affair served from 1:00-5:00. Special overnight rates are available to guests of the wine dinner. It is the least we can do.

Winey and Cheesy will be on hand to greet you. No passport is required.

Everything is blooming far sooner than most years here at our Shenandoah Valley bed and breakfast. Winey and Cheesey were discussing the upcoming recipes that may be coming from the kitchen at our Virginia bed and breakfast inn.

The roses are in full bloom and it is a banner year. They are incredibly prolific and fragrant. Aside from bringing them inside to enjoy their wonderful perfume, here is one of our perennial favorites on our menu. The rose petal ice cream is easy to make and so French country! You might want to try it with just some fresh raspberries or here at the inn we like to serve it with Lavender Pound Cake. The lavender is just about to burst as well in our gardens here at our Shenandoah bed and breakfast.

If you have an ice cream machine, this too, can become a favorite of your family. A little touch of Provence in the Shenandoah Valley, for Mother’s day this weekend will feature this delicious and fragrant dessert.

Rose Petal Ice Cream

Ingredients: Makes about 1 1/2 quarts

• 16 egg yolks
• 14 oz. sugar
• 4 oz. rose water
• 1 qt. heavy cream
• 1 cup of fragrant rose petals, chopped (not too fine)

Directions:

• Whip egg yolks on medium speed until it forms a ribbon
• Simmer milk and rose water (do not boil)
• Add milk mixture to yolk mixture until well blended
• Pour into a stainless steel pot and stir over low heat until slightly thick and coats the back of a wooden spoon
• Remove from stove and strain
• Add cream and completely cool (you can do this in an ice bath)
• Freeze according to your ice cream machine (let it remain slightly soft)
• After the ice cream is removed from the machine, gently fold in rose petals and put in the freezer until serving