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Rose Vanilla Ice Cream with Candied Rose Petals | BoulderLocavore.com

Rose Vanilla Ice Cream with Candied Rose Petals

This delicate rose-vanilla ice cream is a sure whimsical surprise. Only a small amount is needed to flavor the ice cream. The Candied Rose Petals add a fun touch and may be used for decoration or flavor in other recipes. Be sure to use organic rose petals to ensure they have not been sprayed with pesticides.
Course Dessert
Cuisine American
Keyword candied rose petals, rose flavored ice cream
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 8 hours 20 minutes
Servings 10
Calories 57 kcal
Author Toni Dash


Ingredients for Candied Rose Petals:

  • Ultra fine sugar (or Baker’s Sugar)
  • A pasteurized egg white
  • Organic rose petals
  • Parchment paper or Silpat
  • Tweezers or long nose pliers used only in the kitchen
  • Pastry or other delicate kitchen brush

Ingredients for Rose Vanilla Ice Cream:

  • 2 cups whole milk
  • 4 egg yolks
  • 1 14-ounce can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • ½-1 teaspoon rose extract
  • 2 tablespoons crushed candied rose petals


Instructions for Candied Rose Petals:

  1. Preheat the oven to 140 degrees.
  2. Pour some of the rose petals in a shallow bowl of warm water. Don’t pour too many or they will stick together. Allow to reconstitute for about 10 minutes.
  3. Create an assembly line: a bowl with the egg white whipped just a bit to be foamy, a bowl of ultra fine sugar (not too much), a pan with the Silpat or parchment paper.
  4. Pick up a petal with tweezers or long nose kitchen pliers, shake off water but do not attempt to dry (petal will rip).
  5. Brush some of the egg white on both sides of the petal.
  6. Holding the petal over the sugar....

  7. sprinkle sugar over the petal on both sides.

  8. Place petals on the parchment or Silpat. Place in the 140 degree oven for about an hour or until dry. This allows a crisp petal and no raw egg.

Instructions for Rose Vanilla Ice Cream:

  1. Place egg yolks in a heat resistant bowl and whisk together. In a medium size, heavy saucepan, warm milk to a simmer.
  2. Pour warm milk into egg yolks. Whisk to mix thoroughly. Pour milk/egg mixture back into the saucepan.
  3. On low heat, warm the mixture stirring constantly until it begins to thicken. It will NOT thicken like traditional custard so just look for a slight thickening. Be sure to keep the heat low or the eggs can begin to scramble.
  4. Remove from heat and pour the custard into a strainer on the top of a metal bowl. Press custard through strainer with a spatula and be sure to wipe the underside of the strainer with a spatula to get all the custard into the bowl.
  5. Place bowl into an ice bath to cool (a second bowl with ice). See below. Once cooled, stir in the sweetened condensed milk, vanilla and rose extract (I suggest adding a ½ teaspoon first, taste the mixture and add more if desired). Place into the refrigerator until cold or overnight.
  6. Pour mixture into your ice cream machine and process based on manufacturer's instructions. When almost done add 2 tablespoons crushed candied rose petals. Though the ice cream is edible when done I usually place it in a container overnight in the freezer before eating to allow it to become hard versus the soft texture coming out of the ice cream maker.

Recipe Notes

Base ice cream recipe adapted from The Ultimate Ice Cream Book

Nutrition Facts
Rose Vanilla Ice Cream with Candied Rose Petals
Amount Per Serving
Calories 57 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 83mg28%
Sodium 24mg1%
Potassium 72mg2%
Carbohydrates 2g1%
Sugar 2g2%
Protein 2g4%
Vitamin A 185IU4%
Calcium 64mg6%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.