By: Lynn A. Pettis

This ice cream variation is based on the famous ‘rose ice cream’ served at Raffles in Singapore!

Ingredients

• 1 quart of vanilla ice cream
• 1 Tablespoon of pesticide-free, dried, ground up red and pink rose petals
• 3 Tablespoons coarsely chopped pistachios
• 1 Tablespoon of rose syrup
• 1 Tablespoon of rosewater
• 2 teaspoons of ground cardamom

Directions

Soften ice cream in a large bowl. Stir in the remaining ingredients until well mixed. Spoon into serving glasses (champagne flutes are nice!). Re-freeze until set.

To download the pdf version of this recipe click here.