Raw Rose Ice Cream
We love making ice cream, and this raw rose ice cream is a fantastic twist on a famorite. It's great for spring or summer, as it's light & refreshing. Rose water adds just enough flavor for a light, floraly treat.
Active time: 10 minutes - Total time: 45 minutes / Serves 4-6
ingredients
- 4 FREE-RANGE EGG YOLKS
- 1/3 CUP RAW HONEY
- 1 TABLESPOON VANILLA EXTRACT
- 2 TBSP beetroot coloring
- 2 TBSP rose water
- 1 1/2 CUPS RAW/ORGANIC/GRASS-FED CREAM OR FULL-FAT COCONUT MILK/CREAM OR homemade crème fraîche
- PINCH OF NUTMEG
- SEA SALT, TO TASTE
- 2 TO 4 TABLESPOONS HYDROLYZED GRASS-FED COLLAGEN - OPTIONAL
method
In a large bowl whisk egg yolks, honey, vanilla, beetroot coloring, and rose water together until smooth.
Add cream to the mixture while stirring. Stir until combined, careful not to whip the cream- it will cause an icy texture.
Working quickly, pour ice cream into an ice cream maker. Let it run until desired consistency is achieved.
Freeze for at least 30 minutes before serving.
Want to learn how to make crème fraîche?
