Rose-Scented Gelato-White Chocolate Bon Bons

By • June 2, 2011 • 29 Comments

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Author Notes: White chocolate and rose are two of my favorite flavors in almost anything frozen. Here I've separated them. The gelato has been infused with crushed rose petals, and the finished gelato has been scooped into small balls and dipped into melted white chocolate.

I added some cream and a bit more egg to the mix than I usually use because the rose scent is delicate enough that it needs a bit more fat to carry its flavor along.

Use any color of rose you wish. I find, though, that the pink or reddish colors do best.

To give as a gift, get some Chinese take-out boxes from a craft store. Line them with some holiday-themed tissue paper, then line that with plastic wrap. Drop in some bon bons. Close the carton. Tie it with your prettiest ribbon, and stick a sprig of holly or evergreen through it. Remind the recipient to store it in the freezer!
boulangere

Makes two or three dozen, depending on the size of your scoop,a and it should be quite small

  • 12 ounces whole milk
  • Petals from 6 roses (pesticide free!)
  • 5 large egg yolks
  • 1 cup granulated sugar
  • 1 pinch sea or kosher salt
  • 4 ounces cold heavy cream
  1. Remove the petals from 3 roses. Use your hands to crush them up a bit; enjoy the aroma! Add petals and milk to a stainless pot and bring to a scald over medium-low heat. Remove from heat, cover pot, and allow to steep for 15 minutes.
  2. Separate yolks into a heatproof bowl and whisk them together. Add the sugar in a slow, steady stream, whisking all the while. Pour the milk and rose petals through a sieve set over something from which you can easily pour, like a measuring cup. Discard rose petals. Add hot milk to egg mixture in a very slow, steady stream, whisking continuously. Run a couple of inches of water into your milk-rose pot and set it back on the stove to come to a good simmer (seriously, why use a clean pot for this?). Set you bowl of custard mixture on the pot. Whisk until mixture reaches 175 degrees on an instant-read thermometer. Remove from heat and set into a larger bowl filled with an ice & water bath. Stir now and then until mixture cools to 40 degrees. Remove from ice bath and add cold cream. Immediately transfer to an ice cream freezer and process until quite firm. This step can be done a day in advance. Scrape gelato into a shallow bowl and place in coldest spot in freezer. Allow to freeze until it can be scooped, and balls will hold their shape well.
  3. Before scooping, break up some white coating chocolate (sold in grocery stores as Almond Bark, and in craft stores in bags full of medallion shapes) and place in a heatproof bowl over simmering water to melt. Stir now and then while melting.
  4. Work quickly now! When chocolate is melted, scoop balls of gelato and drop onto a baking sheet lined with parchment (it would be a good idea to set it in the freezer or refrigerator for a few minutes first). When all have been scooped, pick up gelato balls individually and drop into melted chocolate to cover. Lift out immediately, and set on sheet pan. When all have been dipped, return to freezer.
  5. Serve for dessert in small bowls that have been lined with fresh rose petals.
Jump to Comments (29)

Tags: gelato, rose petals, white chocolate

Comments (29) Questions (0)

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

There they are, was hoping you would submit these beauties. Maia's favorite ice cream, must get some good organic roses and make this again.

Dscn2212

about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I just made it again recently for a friend who needed a sweet treat. I thought of you when I posted it.

Nog

about 3 years ago Niknud

Wow. Never used rose in cooking before but am totally inspired!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

It's a lovely, light scent/flavor to play around with.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

The gelato is amazing, I love this recipe and as Bevi said easily holiday-ized. LOL!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I remember when you made it with your last rose, sdb. I LOVE the language invention going on here!

Cakes

about 3 years ago Bevi

This is incredible. I can think of all sorts of ways to holiday-ize this with various homemade ice cream flavors and decorations.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Alert Webster's - there's a new verb in the land: holidayize! I love it, Bevi! Thank you, I hope you have fun with it.

Cakes

about 3 years ago Bevi

:-))

Me

over 3 years ago TheWimpyVegetarian

What a wonderfully delicious idea! I've candied rose petals and put them on frosted cakes with white chocolate based icing, so I know I'd really love this!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I've had a lot of fun with it; hope you do, too.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

The gelato is out of this world. I rescued my last pink rose for it. I didn't have any white chocolate on hand I thought I would go to the store to stock up but its almost gone now, I can't help myself. The rose flavor is so delicate and I have to say addictive.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh, I am so glad to hear that! The white chocolate just gilds the lily. I remember you saying you were down to your last rose, but if you have a Whole Foods, or something similar, they have organic flowers. Probably white chocolate, too ; )

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I wanted to use the rose while it was fresh I didn't know how long it would keep even in water it was just about ready to lose its petals, I made the ice cream, finished it today. It really is so good I could have covered in dark chocolate or waited until I went to get the white stuff but, oh well I just couldn't help myself its gone. When my second batch of blooms come I will make some more and make sure I have the white chocoate for that.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Most of my roses have fallen apart have a few left I have to get one tomorrow and try this.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Hurry!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh the picture is so beautiful, pink and cream are so gorgeous and my favorite color palatte. Rescued one of the roses this morning.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh good for you!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'll have photos up in a bit.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Final photo up.

Lorigoldsby

over 3 years ago lorigoldsby

WOW! Real rose flavor...not rosewater!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Seriously!

Me

over 3 years ago wssmom

Are you kidding me? This is amazing!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Film at 11.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Wow! I have an old-fashioned, very fragrant, pink rose that should be blooming soon, and I'm definitely making this ice cream when it does.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Definitely stick to the pinks. I made once with yellow roses. Something about the yellow pigment and the egg yolks produced a sorbet sort of the color of green eggs. Tasted fine. Would have frightened small children.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I have some beautiful roses in my garden pink ones I have to make this

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I love the smell on my hands after crushing the rose petals!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

OMG! this is over the top. I love rose flavor also.