I cannot live without chocolate, dark chocolate to be exact. But, in the middle of the summer, anything cold and refreshing is king. Add some fresh fruit and Rose,’ and you have summer dessert perfection. Homemade, no churn, 4 ingredients (not counting the pinch of salt and fruit for garnish) and you’ll have a Rose’ ice cream that is easy but sure to impress your guests! Pairing a creamy yet light ice cream base with the distinctive flavors in Rose’ – berries, flowers, citrus and melon is a marriage made in summer dessert heaven. Make it, eat it, and please save me a scoop!
Ice cream is traditionally made by blending eggs and sugar together, heating milk, and cooking the egg-sugar mixture slowly in the hot milk. It thickens as the eggs cook and when it has cooled, heavy cream and flavorings are added. For this recipe, I eliminated the milk, cooked egg yolks with a bit of sugar and Rose,’ then folded in stiff beaten egg whites and heavy cream. This can be categorized as more of a frozen mousse, but the texture is very much like a light ice cream. I make traditional homemade ice cream quite often and churn it in my Cuisinart ice cream maker. The churning process freezes the mixture while incorporating air into it. This recipe does not require an ice cream maker since the air in the egg whites and heavy cream lighten it and prevent it from freezing into a mass that cannot be scooped. It scoops out easily and only a ½ cup of Rose’ is enough for the flavor to shine through while still leaving you with the rest of the bottle to sip while you work, or even better, pour some over the finished ice cream right before serving. Add some fresh fruit and you’ve got a perfect dessert as festive as the fireworks.
Rose’ Ice Cream
6 eggs separated
1/3 cup sugar plus 4 tablespoons
½ cup Rose’ wine
Pinch of salt
½ cup heavy cream
Garnish: fresh raspberries and blueberries
- Line a loaf pan with parchment paper allowing some excess paper to hang over the sides and set aside.
- Whisk the egg yolks together with 1/3 cup sugar and the Rose’ wine. Set the bowl over a saucepan of simmering water that does not touch the bottom of the bowl. Whisk constantly for about 5 minutes until the mixture is thick and creamy and reaches a temperature of 160 F. Set the bowl into an ice bath, whisk occasionally and allow it to cool to room temperature.
- Whisk the egg whites over the saucepan of simmering water for about 3 minutes until heated through and foamy. Cool the egg whites in the ice bath for a few minutes. Next, use an electric mixer to whisk the cooled egg whites on medium-high speed and slowly add 2 tablespoons of sugar when the whites begin to thicken. Continue to whisk until stiff peaks have formed and set aside.
- Whisk the cream and remaining 2 tablespoons of sugar in the bowl of an electric mixer until firm peaks form.
- Using a large rubber spatula, gently fold both the egg whites and whipped cream into the egg yolk, sugar and Rose’ mixture.
- Pour the ice cream into the lined loaf pan, spread evenly and cover with the extra parchment paper. Wrap it tightly with plastic wrap and freeze it for at least 8 hours and up to 3 days.
- Scoop out the ice cream into wine glasses, garnish with fresh fruit and pour a bit of extra Rose’ over top.