Best Strawberry Rose Geranium Ice Cream Recipes

STRAWBERRY ROSEWATER ICE CREAM

Steps:

• Combine the strawberries and 1/3 cup sugar in a bowl; mash together with a potato masher. Store the mixture in the refrigerator while preparing the rest of the recipe.
• Stir together the egg yolks, milk, salt and 1/3 cup sugar in a saucepan over medium heat. Heat to 175 degrees F (80 degrees C), making sure the mixture does not boil; transfer to a chilled bowl and move to the refrigerator to cool, stirring occasionally. Once cooled, stir in the cream, rosewater, and strawberry mixture.
• Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

ROSE-GERANIUM-AND-CARDAMOM ICE CREAM

Steps:

• Combine cream, milk, geranium leaves, and cardamom pods in a saucepan; cook over medium-high heat, stirring occasionally, until mixture is scalding hot (do not let simmer), about 2 minutes. Remove from heat. In a large heatproof bowl, whisk yolks with sugar and salt until smooth and pale. Whisking constantly, ladle half of cream mixture into yolk mixture, a little at a time, until combined. Whisk yolk-and-cream mixture back into saucepan with remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon and a thermometer registers 180 degrees, 5 to 7 minutes.
• Pour custard through a medium-mesh sieve into a bowl set in an ice-water bath. Let cool completely, stirring frequently, about 10 minutes.
• Churn custard in an ice cream maker (following manufacturer's instructions) until it has texture of soft-serve ice cream. Freeze in an airtight container until firm, at least 4 hours and upto 1 month. If ice cream is frozen solid, transfer to refrigerator to let soften slightly before serving, about 20 minutes. Serve, with peaches and cookies.

STRAWBERRY-ROSE GERANIUM ICE CREAM

Steps:

• In a small saucepan bring the half and half and sugar to a boil. Stir in the rose geranium leaves, cover and remove from the heat. After about 10 minutes, strain the cream and let it cool. If using rose water, simply warm the half and half and sugar over medium heat long enough to dissolve the sugar (about 1 to 2 minutes) and stir in the rose water. Cool. Wash and hull the strawberries. Puree them in a blender or food processor until fairly smooth. You should have 2 cups. Stir the strawberries and infused mixture together and chill in the refrigerator until cold to the touch. Freeze in an ice cream maker according to manufacturer's instructions.