honey-rose ice cream with pomegranate syrup

Honey-Rose Ice Cream
Tools: sauce pan, strainer, ice cream maker

Ingredients:

• 1/2 cup mild honey
• 6 large egg yolks
• 1 1/2 cups milk (I used whole milk)
• 1 cup heavy cream
• 1 tsp pure vanilla extract
• 1 tsp rose water
• 1/4 cup candied rose petals (I made mine using 2 organic roses, according to the recipe found here.)
• Optional topping: Pomegranate syrup. (Instructions for making it can be found here.)

In a medium mixing bowl, beat the honey with the egg yolks until thickened and pale yellow. Set aside.

Add the rosewater to your milk, bring the mixture to a simmer in a heavy medium-sized sauce pan. Remove from the heat and slowly beat the hot liquid into the honey mixture. Briefly rinse your saucepan and rub dry with paper towel or cloth. Pour the mixture back into the saucepan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot honey custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, about five minutes, then stir in the cream and vanilla. Cover and refrigerate until cold (about 5 hours) or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. Add 1/4 cup candied rose petals to the machine when the cream is semi frozen. Allow the machine to mix in the flowers.When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 3 hours.

Variation: Instead of rose water you can use orange blossom water. Instead of candied rose petals you can also use candied violet petals.

4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice

For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.