Rose Cold Cream Recipes

ROSE ICE CREAM

Steps:

• Combine the milk and sugar in a large bowl using a hand mixer until the sugar is dissolved (about 2 minutes).
• Add the remaining ingredients and continue mixing until combined. The concentration of rose water can vary, so it's a good idea to build up to the 1/4 cup (4 tablespoons) a tablespoon at a time so you can give it a taste and add more without adding too much.
• Pour the mixture into the bowl of your ice cream maker and run the machine for about 30 minutes or until it reaches the consistency you like.
• Serve immediately or transfer to a container and freeze until it's more firm.

ROSE ICE CREAM

Steps:

• Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs in a medium mixing bowl. Pour the entire mixture back into the pan 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 custard through a strainer into a large clean bowl to cool slightly, then stir in the sweetened condensed milk, vanilla, and 1 tablespoon rose water. Cover and refrigerate until cold 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 2 tablespoons crushed candied rose petals to the machine when the ice 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 at least 2 hours.

ROSE CREAM

Steps:

• This rose cream is an element of our Rose City Waffle. We serve it on a fresh Oregon Hood strawberry-topped waffle with a sauce made from local rhubarb. It makes a lovely dessert piped or spooned into a martini glass with fresh strawberries or raspberries placed on top.
• Soften the gelatin in the cold water for 5 minutes in a microwave-safe container. After 5 minutes, microwave on high for about 11 seconds. Check to see if the gelatin is fully dissolved. If not, microwave in 2 second bursts, stirring each time, until gelatin is dissolved but not hot. Or, you could warm the gelatin in a saucepan over very low heat just to dissolve. Set aside.
• Place the cream and sugar into a food processor using the steel blade. Turn on and process until cream is softly whipped. This should take less than a minute. Alternatively, you could whip the cream with a mixer or whisk.
• Add the sour cream, rose water, and the food coloring, if using, to the processor. Turn on and immediately begin to pour the prepared gelatin in a steady stream into the food processor. Blend for 3 seconds, open the processor lid, scrape the sides and process again for a few seconds more.
• If you have used a mixer, whip in the sour cream, rose water and food coloring, if using, just to blend. Pour in the gelatin in a steady stream, whisking constantly.
• Pour this cream into a glass or allow it to set up and scoop or pipe it. Serve with fresh strawberries or raspberries.

ROSE COLD CREAM

Steps:

• 1. Start with a few drops of rose essential oil in a microwave safe dish. Add in olive oil, beeswax, and rosewater.
• 2. Microwave for 5 minutes or until the wax melts.
• 3. Mix vigorously until it cools and store in an airtight container.
• 4. NOTE: The trick is in the beating while cooling

ROSE WHIPPED CREAM

Steps:

• Put cream and rose water into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form. Use immediately.

ROSE PASTRY CREAM

Steps:

• Whisk milk, 1/4 cup sugar, the rose syrup, and salt in a medium saucepan. Bring to a simmer over medium heat. Remove from heat, and set aside.
• Whisk yolks, cornstarch, and remaining 1/4 cup sugar in a bowl. Whisking constantly, gradually add milk mixture, 1/2 cup at a time. Pour back into pan. Cook, whisking, over medium-high heat until mixture thickens and registers 160 degrees on a candy thermometer, about 2 minutes.
• Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter; mix on medium speed until butter melts and mixture cools, about 5 minutes.
• Cover with plastic, pressing it directly onto surface. Refrigerate at least 2 hours (up to 3 days). Let stand at room temperature 10 minutes and stir before using.

BASIC COLD CREAM

Steps:

• Dissolve the borax into the water in a measuring cup and set aside.
• Mix together the oil and beewax in the top of a water bath.
• Heat the oil-beeswax mixture over medium heat until beeswax is melted, stirring occasionally (8-10 minutes).
• When the wax is melted bring the water-borax mixture almost to a boil, either in a separate pan or in the microwave.
• Remove the oil-beeswax mix from the water bath and slowly add in the water-borax, stirring briskly. (Alternately, both mixtures can be put in a blender and whipped).
• If using rose water, stir in as the mixture cools.
• Store in a clean container with a lid. Product should store indefinitely.
• Mixture should be white and fluffy after beating, but still remain a little runny until completely cooled.
• To use: massage a small amount into your skin and tissue off or rinse off with warm water.