Everything is blooming far sooner than most years here at our Shenandoah Valley Inn. 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)
- 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