I first tasted rose sorbet when I was 17. The director at the college of music where I was studying took our flute trio to a swanky restaurant in Montreal after the finals in the Canadian Music Competition. This recipe is for a creamy and delicious rose-flavoured ice cream, and was created by Chef Rachel who specializes in recipes using our products.
Needed for this recipe:
3 cups half & half
¾ cup granulated sugar
½ teaspoon salt
2 Tablespoons Vodka (optional – helps mitigate iciness)
4 large egg yolks
1½ cups heavy cream
1/3 cup Sunshine Coast Olive Oil Co. Rose Petal (Tea Rose) Infused Olive Oil
1/3 cup dried food safe red rose petals
Optional: Berries and mint leaves
Combine the half and half, salt and rose petals in a medium saucepan and bring to steaming over medium heat, stirring frequently, for 10 minutes. In the meantime whisk the sugar with the egg yolks until pale and creamy and well-combined
Strain the rose petals from the half and half and return it to the saucepan. Add ½ cup of hot half & half to the egg yolks and stir until combined.
Pour the tempered egg mixture into the saucepan along with the heavy cream and cook the custard, stirring constantly, over medium heat until thick enough to coat the back of a spoon (about 3 minutes). Turn off the heat and strain through a sieve into a large bowl. Add the vodka, Tea Rose Infused Olive Oil, and whisk to combine.
Cover, and chill for a minimum of 2 hours or overnight.
Freeze according to the manufacturer’s instructions for your ice-cream maker model.
Serve over fresh berries and garnish with mint leaves.