California Farm Rose Water Ice Cream

Name: California Farm Rose Water Ice Cream
Total time: 18000 s
Yield: 4 people, 4 cups
Cuisine: American
Ingredients: For the rose water:; Dutch oven pan, bottom full of dead headed dried rose petals, or fresh petals; 2 cups water; Few handfulls of icecubes; For the ice cream:; 1 1/2 cup heavy cream powder, Hoosier Farm (amazon), or pint of fresh heavy whipping cream; 1 1/2 cup rose water; 3 Tbs vodka to prevent ice crystals from forming; Beaten egg white, stiff; 1/4 cup sugar; Pinch salt; 1 pint whipping cream is around $3, makes two pints of icecream, 4 cups, 75 cents per cup

Hobby Horseman @HobbyHorseman

California, United States

With this farm method, You can distill fragrant rose water from roses in your own garden in a dutch oven in an hour. You can then make delicious rose water ice cream in a jar in a few more hours, no distiller or ice cream maker needed.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

1 hour distill, 4 hour freeze.

4 people, 4 cups

For the rose water:
Dutch oven pan, bottom full of dead headed dried rose petals, or fresh petals
2 cupswater
Few handfulls of icecubes
For the ice cream:
1 1/2 cupheavy cream powder, Hoosier Farm (amazon), or pint of fresh heavy whipping cream
1 1/2 cuprose water
3 Tbsvodka to prevent ice crystals from forming
Beaten egg white, stiff
1/4 cupsugar
Pinchsalt
Cost
1 pintwhipping cream is around $3, makes two pints of icecream, 4 cups, 75 cents per cup

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Steps

1 hour distill, 4 hour freeze.

1

Collect dried rose petals from deadheading roses in midsummer, or fresh rose petals in early spring or late fall. Sprinkle rose petals on bottom of pan. Put glass bowl inside dutch oven on top of petals. Add two cups water between glass bowl and pan. Bring to boil.
2

Put lid of dutch oven UPSIDE DOWN on pan, so steam from distilling drips into glass bowl inside pan. Fill lid with ice cubes.After about ten minutes, ice cubes will have melted, water inside pan has turned to steam and dripped down into bowl. Makes about a cup and a half of rose water. Cool, taste, set aside in freezer.
3

Mix 1 1/2 cups heavy cream powder in cooled rosewater, or pour 1 1/2 cup rosewater in pint of heavy whipping cream. Pour in wide mouth mason jar. Add 1/4 cup sugar, beaten egg white, sprinkle pinch of salt over the cream to speed up freezing process. Put lid on, cool in freezer, shake, repeat, shake, shake till solid. Soft serve, about 4 hours, or overnight for hard ice cream. Enjoy!

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Hobby Horseman @HobbyHorseman

on August 24, 2021 22:14

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.