Rose Petal Ice Cream

 From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Rose petal Ice Cream An ideal dessert to cool your mouth down after a spicy Mexican meal or to help you chill out in the summer sun.

  • 250ml milk
  • 250ml double cream
  • 150g sugar
  • 25g rose petals, plus extra to decorate
  • 1-2 drops red food colouring (optional)
  • ½-1 tsp rose water (optional)
  1. Out the milk, cream and sugar into a saucepan and cook over a medium heat, stirring continuously until the sugar has dissolved.
  2. Put the rose petals into a bowl and pour over the hot milk mixture. Let it cool completely.
  3. Put the rose petal mixture into a blender and process until smooth. Pass through a strainer into a bowl.
    1. If using, stir in the drops of food colouring and then add the rose water drop by drop to taste.
  4. Pour the mixture into a freezerproof container and freeze for 1-1½ hours, until semi frozen. Remove from the freezer, transfer the ice cream to a bowl, and beat vigorously to break up the ice crystals. Return to the container and freeze for 1 hour, then beat vigorously as before. Return to the container, cover, and freeze until firm.
    1. Alternatively, if you have an ice cream maker, freeze the mixture in the maker as normal.
  5. Remove the ice cream from the freezer and transfer to the fridge 20 minutes before serving to soften, and decorate with rose petals when serving.