Imitation is the sincerest form of flattery.
So the story goes…I was in NYC and made a quick sojourn at Ladurée on Madison with a girlfriend before heading home. Not in the mood for macarons (bridal market just passed and I needed another cake item like I needed a hole in my head) I opted for a refreshing scoop of ice cream, rose ice cream. It was perfection; floral without verging on potpourri and with just enough sweetness. I was enamored.
The next day, I awoke with Ladurée’s beautiful rose ice cream still on my mind. Then I checked my insta and, lo and behold, it was #NationalDessertDay. I quickly recollected that I had a bottle of rose water on my bar cart. The stars aligned (maybe Mercury was in retrograde, or perhaps the recent lunar eclipse had something to do with it) and it was obviously written that I had to recreate a this rose ice cream.
It’s the best knockoff I’ve ever encountered.
ROSE ICE CREAM
- 3/4 c. sugar
- 1/4 c. + 2 Tbsp. water
- 1/4 c. + 2 Tbsp. rose water
- 1/2 small-medium size raw beet, sliced into 1/4 in slices
- 2 c. whole milk, SUPER COLD
- 2 c. heavy whipping cream, SUPER COLD
- Heat sugar and water in a pot over medium heat. Stir until sugar dissolves, then cook for 3 more minutes. Keep the syrup at a gentle simmer and do NOT let it reach a rolling boil.
- After the 3 minutes turn off the heat, add rose water and beet. Stir and allow to cool until the rose syrup reaches room temperature. Remove beet slices once completely cooled. It should have a gorgeous deep ruby color.
- Churn the milk, cream and cooled rose syrup together in your ice cream maker according to your maker’s instructions. Freeze for at least two hours. Enjoy!