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🍽️ Violet Rose Ice Cream

525 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Split the vanilla pod lengthwise and scrape out the seeds.
  2. 2. Add the vanilla seeds and milk to a pot and bring the mixture to a boil.
  3. 3. Whisk the egg yolks and sugar in a separate bowl until creamy.
  4. 4. Remove the vanilla pod from the hot milk.
  5. 5. Slowly stir the hot milk into the egg yolk and sugar mixture.
  6. 6. Place the bowl over a pot of hot water (bain-marie) and stir until the mixture is creamy.
  7. 7. Place the bowl in a cold water bath and continue stirring until the mixture is completely cool.
  8. 8. Finely chop the rose petals.
  9. 9. Stir the chopped rose petals, rose oil, and blueberry juice into the cooled egg mixture.
  10. 10. Whip the cream until stiff.
  11. 11. Gently fold the whipped cream into the ice cream base.
  12. 12. Pour the mixture into a freezer-safe container and place it in the freezer.
  13. 13. Freeze the ice cream for at least 3 hours, stirring it several times during this process.
  14. 14. Alternatively, you can finish the ice cream mixture in an ice cream maker.
  15. 15. Scoop the finished ice cream into balls using an ice cream scoop.
  16. 16. Place each ice cream ball into a rose petal.
  17. 17. Serve the ice cream immediately.

Nutrition per serving