My husbandís parents donít eat eggs, and my mother in law LOVES good ice cream. So, she often experiments with interesting flavors out of Bruce Weinsteinís The Ultimate Ice Cream Book. Some of them already donít have eggs (Philadelphia style), but sheís also adapted other recipes to be eggless.
I think her rose vanilla is my all time favorite. Rather than make it with rose water, she uses 2 drops of Rosa damacena high grade therapeutic essential oil. Itís practically flavorgasmic. It takes 30 roses to create one drop of high grade essential oil, so there are essentially 60 roses in this one quart recipe.
I have more info on my blog: http://figswithbri.com/?p=28
but here's the recipe
Recipe makes approx. one quart.
2 C. organic heavy cream
2 C. organic half and half
ĺ cups organic evaporated sugar cane juice (itís unbleached granulated sugar that imparts a blond color and still has the natural minerals and enzymes from the sugar cane. great stuff if you havenít tried it yet and tastes delicious)
2 tsp. vanilla extract 2 drops rose (Rosa damacena) essential oil
30 organic rose petals (in whatever color you like, so long as they are not commercially grown with chemicals)
The night before, put the freezer bowl of your ice cream maker in your freezer, so itís rock solid when you need it. Trim the white bitter bottom off the rose petals and then cut them with kitchen shears into small confetti bits.
Heat the cream and half and half in a large heavy saucepan over med. heat until small bubbles appear around the edge. Donít let the cream and half and half boil.
You can either add the rose petals into the pot before you heat everything, or after. The roses wonít impart color, but they may give it more fragrance if you put them in before the heat.
Remove from heat and add sugar, stirring until it dissolves completely. Allow the cream to cool slightly, then stir in the vanilla and rose oil. Cover and refrigerate until cold, or overnight. Freeze in 1 or 2 batches in your ice cream maker, according to the manufacturerís instructions.
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 two hours. Just remember that thereís no junk or stabilizers in this ice cream, so it does tend to melt faster than store bought.
Youíve never had anything like it. If you are familiar with rose in Indian or Middle Eastern cuisine, if wonít be perfumey at all. Just ecstatic. Itís great to share at a party since itís so unusual too. Just watch your guestsí eyes light up. Enjoy!