Glaces Petales de RosesPrint Recipe

I was walking home from Central Park the other day and was pleasantly surprised to see a Laduree had opened on Madison Avenue. I didn’t go in because I (and my daughters) were covered in remnants from a morning in the park – not to mention the line was out the door and down the street, but I stood in the window and took it all in – the display, the macarons and all that gorgeous packaging.

It prompted me to open up my Laduree Sucre cookbook and have a little look at what I might like to make. It was hard – very hard in fact because all the recipes looked so inviting but I decided on the ice cream because it sounded so beautiful.

The flavour is exactly as you would expect, in fact it tastes like a rose smells – subtly floral and gently aromatic.  The colour is pretty too – the palest of pinks with a hint of apricot, of course this would change with the type of rose water and syrup that you would use but not drastically I would imagine.

So I know that hot weather is almost over, in fact here in New York City it is bucketing with rain and strangely cool – so let this be my last ice cream hurrah, to end the sweetest of big city Summers.

Ingredients
2 cups + 2 tablespoons (500 mls) full cream (whole) milk
1/2 cup (120 mls) heavy (double) cream
3 1/2 tablespoons (70 mls) rose syrup
3 1/3 tablespoons (50 mls) rose water
8 egg yolks
2/3 cup (135 grams/4.7 ounces) granulated sugar
6 drops natural rose essential oil

In a saucepan bring the milk and cream to a boil. Remove from heat and add the rose syrup and rose water.

In a large bowl, whisk the egg yolks and sugar until slightly pale. Pour a third of the milk and cream mixture over the egg yolks and sugar (this will temper the yolks). Stir together with a whisk and pour the whole mixture back into the saucepan.

Cook over a low heat, stirring constantly with a wooden spoon until the custard thickens. It should coat the spoon when ready. If you run your finger down the back of the spoon, the custard should not run back into the line. It is important that the custard does not come to the boil.

As soon as the custard his this consistency, remove from the heat and pour into a bowl to stop the cooking. Continue to stir for 5 minutes so the custard stays smooth. Incorporate the rose essential oil and refrigerate until chilled (at least 3 hours but overnight is best).

Pour into the preperation bowl of your ice cream maker and freeze according to the instructions – transfer to an airtight container and freeze for three hours before serving.

Source: Laduree Sucre

This is for you Lizzie!

© 2011, Michelle. All rights reserved.