Rose, Vanilla Bean, and Toasted Almond Ice Cream
Floral rose water and flecks of vanilla bean swirl through a rich custard base, crunchy with toasted almonds.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chopped.com.
Cooking tools:
- Ice cream maker
- Fine-mesh sieve
- Saucepan
- Skillet
- Stove
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Plate
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Airtight container
- Plastic wrap
- Refrigerator
- Freezer
- Serving bowl
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean, split lengthwise and seeds scraped
- 5 large egg yolks
- 1/8 teaspoon salt
- 1 1/2 teaspoons rose water
- 3/4 cup sliced almonds
- 1 tablespoon dried rose petals, crumbled, for garnish (optional)
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