Keep your cool this summer with a recipe that contains minimal ingredients but offers maximum delicious taste in the form of Coconut & Rose Ice Cream with Cardamom Crumble Topping.
We think this ice cream could be described as dreamy and creamy, but you do have to be into your coconut to get the full appreciation, and don’t miss out on the crumble topping, which adds a lovely crunch.
As you might imagine this ice cream has a lovely floral note thanks to the rose, but worry not as it isn’t too overpowering. Alternatively If you want more rose flavour, you can always add more petals to your liking or even a little rose water.
And speaking of roses something to note is that when using fresh roses for baking or cooking, absolutely make sure they are unsprayed! The ones you buy at the florists are usually sprayed and shipped a long way. If possible, pick from your own garden or in an area where it’s ok to pick flowers. You can also buy already dried rose petals, just make sure they are for culinary uses. When choosing roses, the darker shade you go for, the more pronounced flavor.
This recipe is ideal for Vegans.
Coconut & Rose Ice Cream with Cardamom Crumble Topping Recipe
For the dried rose petals
* Fresh roses
* A microwave safe plate
* Paper towels
For the ice cream
* 2 cans (400 ml x 2) of full fat coconut milk
* Pinch of salt
* 1 vanilla bean (split, and seeds scraped out)
* 1/2 cup (115 g) turbinado sugar (you could also use granulated sugar or maple syrup)
* 6-8 tbsp dried rose petals
* 3 tbsp + 1 tsp (50 g) turbinado sugar
* 2/3 cup (90 g) all purpose flour
* Pinch of salt
* 3 tbsp + 1 tsp (20 g) rolled oats
* 1 tsp freshly ground cardamom
* 4-5 tbsp coconut oil (not liquid but not completely firm either.. put the jar in the fridge for a while if too liquid) or 60 g of softened butter
For the topping
* Dried rose petals
Dried rose petals
1. Pull the rose petals off the stem and place them in a single layer on a paper towel lined plate.
2. Microwave on high for 60 seconds. The petals will likely still have some moisture in them so what you need to do is to microwave an additional 30-60 seconds, or until the petals are completely dry and crispy. Beware when removing the plate from the microwave as the plate will be very hot!
3. Spread petals on a cookie sheet and let them air dry for 6 hours if needed (you can use them right away if you’re too impatient). Store in an airtight jar.
1. Place coconut milk, salt, vanilla bean+seeds, sugar and rose petals in a sauce pan. Heat until mixture is hot but not boiling. Stir until sugar is dissolved. Remove from heat and put a lid on the pan. Let mixture steep for 30 minutes.
2. Strain through a fine wire sieve into a bowl. Cover bowl with plastic wrap and refrigerate until completely cool.
3. Using an ice cream machine, churn the ice cream according to the manufacturer’s
instructions. Once the ice cream reaches soft serve consistency, transfer to a freeze proof container, sprinkle some extra dried rose petals on top and freeze until firm enough to scoop, approximately 2-4 hours. If the ice cream feels hard after some time in the freezer, remove it from the freezer 15 minutes prior to serving. If you don’t have an ice cream maker, pour the mixture into a freeze proof container and put in the freezer. When partially frozen (after a couple of hours), take it out and whip it with an electric mixer to break up the ice crystals. Repeat 3-4 of times during the freezing process. Freeze until firm enough to scoop. It won’t be exactly the same as when you use a machine for churning but it’ll still be delicious!
Cardamom crumble topping
1. Preheat oven to 175°C (350°F).
2. Place sugar, flour, salt, oats, cardamom and coconut oil in a bowl. Using your hands, mix together until crumbly.
3. Spread on a baking paper covered baking sheet and bake for 8-10 minutes. Let cool, then serve with ice cream.
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