Artisan Olive Oils & Balsamic Vinegars
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Tea Rose Infused Olive Oil Ice Cream

3 cups of Half & Half

3/4 cup of granulated sugar

1/2 teaspoon salt

2 tablespoons of vodka (optional -helps mitigate iciness)

4 large egg yolks

1 1/2 cups of heavy cream

1/3 cup of Tea Rose Infused Olive Oil

1/3 cup of dried food safe red rose petals


Combine the half & half, salt and rose petals in a medium sauce pan and bring to steaming over medium heat, stirring frequently, for 10 minutes. In the meantime, whisk the sugar with the egg yolks until pail and creamy and well combined.

Strain the rose petals from the half & half and return it to the saucepan. Add 1/2 a cup of hot half & half to the egg yolks and stir until combined.

Pour the tempered egg mixture into the sauce pan and coat the custard, stirring constantly, over medium heat until thick enough to coat the back of a spoon (about 3 minutes). Turn off the heat and strain through a sieve into a large bowl. Add the vodka , Tea Rose Infused Olive Oil, and whisk to combine. 

Cover and chill for a minimum of 2 hours to overnight. 


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