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Pastry Chef: Siva Kumar, Pastry Chef, ibis, and Novotel Bengaluru Outer Ring Road
Rose Gelato
* Rose petal from 3 roses * 1⁄2cup milk * 3 1⁄2cups heavy cream * 1cup granulated sugar
* 6egg yolks * 1⁄4cup rose water
* 3drops red food coloring (optional)
METHOD:
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* Wash the rose petals in cold water and pat dry. In a heavy, non-reactive saucepan, place petals of 2 roses, milk, cream, and ½ cup of the sugar. Place over medium heat and heat to just under boiling. Let steep about a half hour to infuse.
* Combine the egg yolks and the remaining ½ cup of sugar in a mixing bowl. Whisk until thick and pale yellow. Bring the rose/cream mixture back to a near boil and whisk ¼ of the warm mixture into the egg and sugar mixture. Then pour all of the egg mixtures into the rose milk and place over low heat. Cook, stirring constantly until the mixture is thick enough to coat the back of a spoon.
* Strain into a bowl and chill on ice. Pour into the ice cream maker and freeze & then churn it. Transfer finished ice cream into bowl and adds the torn petals from the remaining rose. Fold into ice cream and pack into the freezing container.