ROSE PETAL ICE CREAM
from Clark Frasier and Mark Gaier of Arrows Restaurant - Ogunquit, Maine,
adapted by StarChefs

Yield: approx. 3 cups

Ingredients:

• 1 cup heavy cream
• 1 cup whole milk
• 1 cup sugar
• 5 large egg yolks
• 1 ½ cups loosely packed, very fragrant old rose petals, washed and spun dry

Method:

1) Prepare an ice bath by placing ice cubes in a large, flat-bottomed container that will hold the bowl where the ice cream will be chilled.

2) Place the sugar and the rose petals in a food processor fitted with the metal blade and make paste.

3) Place the heavy cream, milk and sugar paste in a medium sized saucepan and place on medium heat, stirring until the sugar dissolves. Bring to a simmer and turn off heat.

4) Place the egg yolks in a medium sized bowl. Whisk yolks until light; add the hot liquid slowly, while whisking until the mixture is homogenized. Return liquid to saucepan and cook on medium heat, stirring constantly with a wooden spoon, until it reaches a temperature of 180 degrees F. on a candy thermometer or it coats the back of the spoon. Strain the mixture through a fine sieve into a clean container and place in the ice bath. Once completely chilled, freeze in ice cream machine, following the manufacturer’s instructions.