Sunday, March 21, 2010

Pink Raspberry Rose Cream

Another Sunday ice cream experiment. Only this time... Last night I had stayed up til 3am dancing away at my friend Toni's birthday party. I had on a lovely purple vintage silk top that I bought in Portland on a recent trip, and let's just say by the end of the night it looked like I had been working out at the gym on hyperspeed. Sopped in sweat, I hung my silk top to dry at 330am with hopes that it wouldn't be horribly stained the next day!!

Yes, I danced for four hours straight. A rarer and rarer occurrence for a lady in her 30s, sadly! But it was super fun. Today I feel like I ran a marathon (ie, dance hangover) but it just felt like an ice cream making day. I decided to wing it with a made-up recipe for Pink Raspberry Rose Cream. It seems you just can't go too too wrong when experimenting with homemade ice cream. Unlike baking, you can really throw lots of stuff in there in varying amounts and still, the result is usually frozen goodness!

This turned out soooo creamy and yummy, with a pure raspberry flavour, pale pink in color with the tiniest hint of heavenly rose. The flavour gave me a nostalgic throwback to a raspberry mousse dessert my mom used to make in the 1980s. She would serve it in these special "mousse" crystal goblets which I thought were the fanciest things in the world... I think this mousse was made up of raspberry Jell-o and melted vanilla ice cream? I'll have to ask my mom!!

As usual, I turned down the amount of egg yolks (most recipes usually call for 5) and it still turned out great. :)

{Pink Raspberry Rose Cream}

You will need:

1.5 to 2 cups raspberries (I used frozen)
3/4 cup white granulated sugar
3 cups heavy cream (you can substitute lesser-fat milk here if you wish!)
2 egg yolks
1/8 teaspoon
(or to taste) of pure rosewater extract
fine mesh strainer, and ice cream machine!

1. In a medium saucepan on low heat, combine the raspberries and the sugar into a coulis of sorts. Set aside.

2.In a medium bowl, whisk egg yolks and 1 cup heavy cream. In a medium saucepan on medium to high heat, pour in egg yolk mixture and stir constantly until the mixture thickens and coats the back of a spoon. Watch carefully!

3. Remove custard mixture from stove.

4. Pour other 2 cups of cream into the same medium bowl. Slowly whisk in the hot custard mixture until combined.

5. Place strainer on top of same bowl. Pour in raspberry coulis mixture, using a spatula to mash all the precious raspberry juice into the cream mixture, leaving behind the seeds in the strainer.

6. Whisk until combined.

7. Add 1/8 teaspoon (or to taste) of pure rosewater extract. Careful, this stuff is STRONG! Whisk until combined.

8. Cover bowl with plastic wrap, place in freezer for 30 minutes until chilled, or 2-3 hours in refrigerator.

9. Pour into ice cream maker and make according to machine's instructions! (20 minutes or so!)


till next time,

xo Lyndsay


confetti said...

I have the exact memory of strawberry mousse in the 80's, in fancy goblets. wow. it was so good. i have to find the box online :)

lyndsay said...

OMG!!! Yvonne and Linda are twins!! and so are we!! xo

s + b said...

i am in LOVE with this blog! oh my goodness, everything looks delicious! i will definitely be checking in regularly. :)

lyndsay said...

s+b! thanks so much! such nice comments are definitely encouraging, knowing there's an ice cream fan base out there!! :)

Anonymous said...

Very cool. I've never tasted rose water before. I'll have to give that a try one day.

Thanks for the great post!

lyndsay said...

hey thanks bao! let me know how it turns out! :)

cArLa said...

drool... that sounds sooo yummy! keep dancing...

Gala said...

This looks so creamy, with only two egg yolks!
And the natural pale pink is gorgeous.

lyndsay said...

carla... i think i will do just that... :)

gala, yes it's great to know you can cut down the eggs! the key though is the heavy cream... it's creamy alright! thanks for the comment! :)

Justin said...

i really love this series of photos

lyndsay said...

thanks so much justin! i am kind of in love with food photography and experimenting so i can't wait until i can afford to buy a really beautiful crazy lens. it's on my list!!


Lydia said...

Totes want to make this with the raspberries in my freezer! Also, have you been to Molly Moon in Seattle? They make super wonderful amazing ice cream. And they have an ice cream brunch.
I totally just deluged you with comments...that's it for now.

lyndsay said...

hi lydia!! thanks so much! i haven't been to molly moon but i have heard of this place and will definitely hit it up next time i am in seattle!!! :)

mr. pineapple man said...

looks sooooo good! great blog!

jdawg said...

Hi Lyndsay,

I once had this flavour combination at Feeney's and WOW - there's something about how the rose and raspberry play off each other that beats wine pairing any day!

lyndsay said...

hi jdawg!! awesome... yes i know it's such a lovely flavour combination... and rolls off the tongue when you say it too. i love alliteration...! :)

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