Rosen-Eiscreme

Ingredients

• 100 ml milk
• 0.5 Vanilla bean
• 3 egg yolks
• 50 g sugar
• 100 ml raspberry juice
• 2 drops rose oil
• 500 ml whipping cream
• 4 organic rose petals (use only guaranteed unsprayed flowers!)
• organic rose petals (flowers and green, unsprayed)
• 1 Egg white
• fine sugar

Instructions

1. 1.

   Whisk the egg white lightly and use a small brush to pin the petals onto it, then dust with fine sugar. Let dry on a rack for about 1 day for garnish.

2. 2.

   Split the vanilla bean lengthwise, scrape out the seeds and bring the milk to a boil with them. Beat the yolks and sugar until creamy. Remove the vanilla pod from the milk and stir the hot, non‑boiling milk into the egg mixture in a thin stream. Whisk over a bain‑marie until a creamy custard forms (do not let it boil).

3. 3.

   Whisk over a cold water bath to chill. Finely chop the rose petals and fold them with rose oil and raspberry juice into the custard. Beat the cream stiffly and fold it in.

4. 4.

   Freeze the mixture for at least 4 hours, stirring every 20‑30 minutes (or finish in an ice‑cream maker).

5. 5.

   Transfer to a bowl or four small bowls, smooth the surface, and garnish with sugared rose petals.