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  • Wild rose ice cream
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    By Andreas Viestad

    Wild rose ice cream

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    Wild roses make great flavoring for ice cream, and the best thing is that they grow almost everywhere and are free. This wild rose ice cream was prepared using an old-fashioned, manual ice cream maker. This is a pretty exhausting way of preparing food, but an exciting process to watch. If you want to make things a bit easier for yourself, you can use a modern electric ice cream maker.

    Makes 0.5 gallon (2 liters) of ice cream

    PREPARATION:

    • 1

      Heat up the wild rose leaves with the milk, cream, egg yolks and sugar, stirring constantly until the mixture reaches a temperature of around 167oF (75oC). Cool the mixture in an ice bath, or overnight in the fridge. Sieve the mixture and pour it into an ice cream maker.

    • 2

      For manual ice cream makers: If you decide to use a manual ice cream maker, you need to fill the outer layer with ice and coarse sea salt, using approx. 4 lbs. (2 kg) of each of the ingredients. The coarse salt lowers the freezing temperature of the ice cream, and the mixture will therefore cool down much faster. Pour the mixture into the container and cover with the lid. Turn the ice cream mixture for around 20 minutes until it stiffens.

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  • Wild roses make great flavoring for ice cream, and the best thing is that they grow almost everywhere and are free. This wild rose ice cream was prepared using an old-fashioned, manual ice cream maker. This is a pretty exhausting way of preparing food, but an exciting process to watch. If you want to make things a bit easier for yourself, you can use a modern electric ice cream maker.

    Makes 0.5 gallon (2 liters) of ice cream

    PREPARATION:

    • 1

      Heat up the wild rose leaves with the milk, cream, egg yolks and sugar, stirring constantly until the mixture reaches a temperature of around 167oF (75oC). Cool the mixture in an ice bath, or overnight in the fridge. Sieve the mixture and pour it into an ice cream maker.

    • 2

      For manual ice cream makers: If you decide to use a manual ice cream maker, you need to fill the outer layer with ice and coarse sea salt, using approx. 4 lbs. (2 kg) of each of the ingredients. The coarse salt lowers the freezing temperature of the ice cream, and the mixture will therefore cool down much faster. Pour the mixture into the container and cover with the lid. Turn the ice cream mixture for around 20 minutes until it stiffens.

    Print Friendly
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