Minted Rose Ice Cream

Makes about 1 quart

Serve with fresh strawberries over homemade biscuits

Ingredients:

• 2/3 cup granulated sugar

• ¼ cup fresh mint leaves, the younger the better

• ½ cup fresh rose petals

• 2 ½ cups heavy cream

• ½ cup buttermilk

• Dash of kosher salt

• 6 large egg yolks

• 1-2 Tbsp rose water

• 1 tsp vanilla paste

1)     In a food processor, pulse together the granulated sugar, the mint leaves and the rose petals. Remove from the processor and set aside briefly.

2)     In a small pan, simmer the cream, the buttermilk, the prepared sugar and a dash of kosher salt until the sugar dissolves. This should take less than five minutes. Take the pan off the heat and let the contents steep for 30 minutes.

3)     In a separate bowl, whisk together the egg yolks.  Slowly rewarm the dairy mix until just warm to the touch. Whisking constantly, slowly whisk about 1/3 of the cream mixture into the eggs, warming them gently.  Whisk this egg mix back into the warm cream in the pan and gently cook until the mixture reads 170 degrees on an instant-read thermometer.

4)     Remove the pan from the heat and stir in the rose water (start with 1 Tbsp) and vanilla paste. Safely taste the hot cream for your desired flavor. Add more rose water if necessary.  Strain into another bowl, cover with plastic wrap and chill overnight.

5)     The next day, churn in an ice cream machine to manufacturer’s instructions.