Home-made organic gluten-free raw milk ice cream and ratafia biscuits inspired by the Victorian recipes from Mrs Beeton's Book of Household Management 1861. Freshly picked rose petals from our organic garden - an ancient rose collection we have been building up over the years, many from cuttings. Music from Ail Fionn, their original composition "Breakfast in Kildare" available from the Public Domain Internet Archive at: archive.org Ice Cream Recipe: All Organic Ingredients 2 litre raw milk infused with 1 split Bourbon vanilla pod 1 dozen eggs 12oz/350g cane sugar 600ml crème fraïche 4 heads of richly perfumed roses - remove the small white section from the bottom of each petal. Bring milk to below boiling and leave to infuse with vanilla pod over night. (If you do not want to eat the petals just infuse them with the vanilla and then remove.) Heat the milk again to below boiling and mix in petals, remove vanilla pod. Make custard by whisking the eggs and sugar together and then adding the warmed milk and petals, whisk again and return to the pan. Cook on a low heat 15-25 mins, stirring constantly. The custard is ready when it coats the back of the spoon. Leave to cool. Add cream and whisk again. Freeze. When ice crystals form at edges mix firstly with a spoon and then using a dough hook. To avoid very hard ice cream, which may be difficult to scoop out. I usually cut the ice cream into serving portions after 24-48 hours. Of course if you have an ice cream machine then ...Tags: ice cream machine, Ratafia, vanilla pod, Cream
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