Wild Rose Ice Cream
INGREDIENTS:
Number of servings
Makes ½ gallon (2 liters) of ice cream
List of ingredients
4 cups (1 liter) full fat milk
2 cups (5 dl) cream
7 egg yolks
¾ cup (200 g) sugar
1 cup (2 ½ dl) wild rose leaves
PREPARATION:
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.
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.