"Oh, you know... nothing fancy, just some TEA ROSE INFUSED OLIVE OIL ICE CREAM!" Don't be fooled by that name. It's really easy to make. It's a beautiful mix of flavors that will leave you wanting another scoop.
Ingredient Spotlight. Tea Rose Infused Olive Oil is the star of this custard, lending a soft, floral perfume and a silky richness that turns a simple base into something quietly elegant. Steeping real rose petals alongside it doubles down on that delicate, garden-fresh aroma.
Combine the half and half, salt and rose petals in a medium saucepan and bring to steaming over medium heat, stirring frequently, for 10 minutes. In the meantime whisk the sugar with the egg yolks until pale and creamy and well-combined
Strain the rose petals from the half and half and return it to the saucepan. Add 1/2 cup of hot half & half to the egg yolks and stir until combined.
Pour the tempered egg mixture into the saucepan and cook 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 or overnight.
Freeze according to the manufacturer's instructions for your ice-cream maker model.
Chef's Notes
Temper the egg yolks slowly, whisking in the hot dairy a little at a time, so the custard stays smooth and never scrambles.
The optional splash of vodka keeps the finished ice cream softer and scoopable straight from the freezer.
Make It Yours
No ice-cream maker? Freeze the chilled custard in a shallow pan, whisking every 30 minutes until softly set.
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