The world is thawing, the sun is shining, the birds are chirping and new fresh flavors are everywhere. I was gifted with a large stash of lemons so perfect, they looked like plastic. Their fragrant, oil packed skin called out to be blended with rich cream an a little something special. I found the perfect something special at Bi-Rite the other day. Candied rose petals! This recipe would work fantastically with candied violets too.
Lemon-Rose Petal Ice Cream
3 Large lemons (zested & juiced)
½ cup sugar
1 ½ cups ½ & ½
Pinch of salt
3 egg yolks
4 tbs candied rose petals
Warm the ½ & ½, sugar, salt, and lemon zest in a saucepan until just simmering. Remove from heat and let sit for1 hour. Re-warm mixture. While it warms, whisk the egg yolks and lemon juice together in a large bowl. Add several tablespoons of the cream mixture into the yolk mixture and whisk. Repeat procedure until the two mixtures are completely blended together. Return mixture to the saucepan and heat on medium, stirring constantly. The custard is cooked when it thickens and coats the spoon.
Pour the mixture through a strainer back into your mixing bowl. Chill the mixture in the freezer for 20 minutes. Stir thoroughly and put into mixer. While the ice cream churns, crush 2 tbs of the rose petals (or lavender, or violet). 5 minutes before the mixture is finished churning add both the crushed and whole candied rose petals.