DELICIOUS ROSE BUDS & VANILLA ICE CREAM - Salep or Locus / Carob

My rose buds harvest summer 2020, now ready to go into my ice cream...

Salep or Locus bean / carob powder one of my recent  ingredients added into my recipes.

Locus prevent ice crystals from forming in ice cream making them smoother. This delicious  ice creams are stretchy, rich in flavour and chewy.

Ice creams: 

950ml of oat or say milk ( we can swap for normal natural milk if we are not lactose intolerance )

3tbsp vanilla paste 

1000g rose buds 

235g caster sugar or Allulose powder 

115g cornstarch or 2x tbsp of Salep or locus powder

470ml double cream 

1.40g ground mastic gum 

Pinch of salt 

In a pot mix well milk, salt, rose buds and sugar bring to the boild cover and leave to infuse for 1h. Drain off the rose buds and add the cornstarch. Move the pot back on the medium heat, keep stirring until it start to bubble. 

Add the mastic powder, keep stirring until get thick and creamy. Take off the heat and cool down. 

Beat the whipping cream  until it reaches stiff pick.  Add the cornstarch base and beat well until it comes to a smooth paste. 

Pour in to box, freeze. After 90min take out of the freezer, beat well using a hand mixer. Repeat this process two more times. 

When we are stopping the freezing process and we are mixing ice cream mix really well. That way we are breaking down any ice crystals that have started to form and we are adding a air bubbles into the ice cream mix so that way our ice creams become lighter.