The Last of the Summer Roses are Here!
Here's a Recipe for you to enjoy with the last of this year's roses.
Rose Petal Ice Cream
2 C Heavy Cream
1 C Sugar
1 C Rose Petals
2 Tea Spoons of Rose Congou Black Tea
1-2 drops of food coloring
In a heavy bottomed saucepan heat milk, sugar, rose petals and Rose Congou Black Tea over moderate heat until almost boiling. Take off stove; place a lid on top and steep for 20 minutes. Strain, place in fridge to cool; then process in an ice cream maker. Serve in chilled glasses with a few rose petals for garnish. Yields 4 servings.
Keep in mind, the cream makes this Ice Cream rich, so a votive cup of Ice Cream is a perfect serving size.