Rose-Flavored Ice Cream Matcha (Printable Version)
Delicate rose ice cream meets matcha and floral garnishes for a visually stunning, fragrant frozen dessert.
# What You'll Need:
→ Ice Cream Base
01 -
480 ml heavy cream
02 -
240 ml whole milk
03 -
150 g granulated sugar
04 -
2 tablespoons rose water, or to taste
05 -
A few drops natural purple food coloring, optional
06 -
1 teaspoon vanilla extract
07 -
Pinch fine sea salt
→ Garnish
08 -
Dried edible rosebuds
09 -
Edible rose petals
10 -
Matcha powder, for dusting
11 -
Edible purple pansy flowers
12 -
Fresh water for misting, optional
# Steps To Follow:
01 -
In a large mixing bowl, whisk together heavy cream, whole milk, granulated sugar, salt, rose water, and vanilla extract until the sugar dissolves completely. Add purple food coloring for a floral hue if desired.
02 -
Cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled.
03 -
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20–25 minutes, until thick and creamy.
04 -
Transfer the churned ice cream into a lidded freezer-safe container. Freeze for at least 4 hours or overnight until firm.
05 -
Scoop the ice cream into elegant glass bowls. Garnish each serving with dried rosebuds, edible rose petals, and a dusting of matcha powder using a fine sieve. Add a fresh purple pansy flower and mist with water if desired to enhance the presentation.
# Notes and Tips:
01 -
Select high-quality, food-grade rose water for a nuanced floral note.
02 -
Always source pesticide-free, edible flowers for safe consumption.
03 -
Store in an airtight container in the freezer for up to two weeks; allow to soften 5–10 minutes at room temperature before scooping.
04 -
For a no-machine method, whip heavy cream and fold it into the base, then freeze directly until set.