Floral Ice Bowl Recipes

FLOWERS AND POSIES FROZEN IN TIME! FRESH FLORAL ICE CUBES

Steps:

• Cut small, colourful flowers from your garden. Some types you might select are: pansies, violas, wallflowers, lobelia, and miniature roses. For larger flowers, simply use the petals instead of the whole flower. You can also use flowers from fresh herbs.
• Fill an ice cube tray half full of water. Place the tray in the freezer until the water freezes.
• Remove the tray from the freezer and place one flower or several petals in each of the individual ice cube cups. Top off with enough water to cover the blossoms.
• Return the flower-filled ice cube trays to the freezer until the cubes are frozen.
• Remove the cubes from the trays and either store in the freezer in zip lock bags or use in beverages straight away.
• Some more ideas for these ice cubes: drop them into soups or chilled soups; add to the punch bowl; line a glass salad bowl with them and then serve your salad in the middle; use them to chill wine and champagne in clear coolers -- or just drop them into any cold drink!

FLOWER ICE BOWLS

Steps:

• Fill a metal or ceramic bowl 3/4 full with water and the flower petals.
• Place a smaller bowl inside the first bowl and anchor with duct tape to keep it centered.
• Freeze bowls overnight.
• When ready to serve, remove duct tape and the small bowl.
• If you happen to have a blow torch, flash the larger bowl to release the finished ice bowl-- but don't worry, room temperature will release the bowl in 10-15 minutes.
• Fill with something colorful and yummy and serve!

WOW GUESTS WITH THESE FLORAL ICE CUBES

Steps:

• Pour water into your 1 1⁄2 by 1 1⁄2 inch ice cube trays three-quarters of the way full, making 12 ice cubes. Place filled trays into a small cooler without the lid. Freeze for 7 hours or until the ice cubes are half frozen.
• Take half-frozen ice cubes out of the freezer and let sit for 10 minutes. Using a small knife, remove the top frozen part of the ice cube from the trays and set aside. If these 'ice windows' have any excess ice attached, break or melt it off. Place flowers in the ice cube tray so that they are floating on the remaining water. Drop the frozen 'ice windows' over the flowers. Place trays back in the cooler and freeze completely, around 5 hours in the freezer.
• Once completely frozen, remove floral ice cubes from the tray. Store ice cubes in a plastic container in your freezer. If using right away, set ice cubes out for 10 minutes in advance to temper them and prevent cracking.

RHUBARB CRUMBLE ICE CREAM

Steps:

• Place rhubarb, 2/3 cup sugar and water in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer, until rhubarb is softened and mixture is thickened, 8-10 minutes. Cool completely., In a small skillet, melt butter over medium-high heat. Add oats, brown sugar and cinnamon; cook and stir until oats are coated, 45-60 seconds. Remove to a bowl; cool completely., In a bowl, whisk together both creams, vanilla and remaining sugar until sugar is completely dissolved. Fill cylinder of an ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions. During the last 5 minutes of processing, add oat mixture, breaking up any large crumbles before adding., Transfer half of the ice cream to a 1-quart freezer container; drizzle with half of the rhubarb mixture. Using a knife, cut through mixtures in a zigzag pattern to swirl. Repeat with remaining ice cream and rhubarb. Freeze, covered, until firm, about 4 hours.