I want to thank all of the readers who have emailed or messaged me their concerns for our safety over the weekend. We are safe. The wildfire (started by illegal campers on private land who failed to put out their campfire) in Nederland that quickly erupted Saturday afternoon a couple of miles from our home has spread in the other direction. For the time being, our house is okay and our neighborhood has not been evacuated although a large swath of our mountain and canyon communities are under mandatory evacuation. Neva is with us in Crested Butte. Our current plan is to remain here for a few days to minimize the strain on resources in that area and to keep out of the way of fire crews as they work tirelessly to battle the blaze in extremely hot, dry, and windy conditions over rugged terrain.
Dining Out Denver & Boulder included use real butter among 11 Colorado Food Blogs You Should Read.
It’s been 2 years since we let our sweet Kaweah go. I still miss her every day.
My parents came out to visit with us in Crested Butte this past week. The last time they were here, we had just moved in and didn’t have a good handle on the best places to eat or things to do. This time we planned a more suitable itinerary and kept the activities flexible and relaxed. Dad did a little fishing, we took some walks and hikes through the wildflowers, we dined out at some of our favorite Crested Butte restaurants, we dined in so Dad could open some bottles of his favorite wines, we attended a neighborhood party, and everyone played with Neva.
me and my mom on a morning hike
mom and dad at dinner
After the parental units returned to Boulder, we resumed our schedule of hikes, paddles, and runs. All manner of wildflowers are coming up: cinquefoil, sulfur paintbrush, Indian paintbrush, lupine, larkspur, monkshood, giant hyssop, mule ears, aspen daisies, fleabane daisies, oxeye daisies, old man of the mountain, cow parsnip, osha, sticky geranium, blue columbines, prairie smoke, elephant heads, wild roses, blue flax, and spotted coralroot – to name a few of the ones I can identify! We have been finding various mushrooms along the trails, too. I’m not the type of person who feels compelled to eat every single mushroom I encounter, but it’s hard to turn down oyster mushrooms. The handful of aspen oyster mushrooms we foraged were mostly old and wormed out. Still, I brought them home. I was able to fry up two of them for dinner, but I took the old ones and smeared them against our aspens in the yard in the hopes that we’ll see some oyster mushrooms appear next summer. It doesn’t hurt to try!
lupine and indian paintbrush
elephant heads with a scenic backdrop
freshly foraged aspen oyster mushrooms
fried in butter and served with leftover beef tenderloin
neva’s pretty certain she would have liked some steak
Due to inflammation of my right trapezius muscle for the past couple of weeks, I wasn’t able to get out for a trail run until recently. I had assumed that all of the wild roses would have finished by now, but I was mistaken. Much to my delight, I saw and smelled hundreds of blooms for miles. Jeremy asked if I was tempted to go back and forage more rose petals. I said no. If they were mushrooms, maybe, but I was done with rose petal recipes for the season. There was the rose petal jam recipe I shared last week and now I have a rose petal ice cream for you.
fragrant, beautiful, simple wild roses
eggs, sugar, rose petals, milk, cream, lemon, salt, beet juice (not pictured: rose water)
I’ve been on a mission to find a good rose petal ice cream recipe ever since I attended a special 50th wedding anniversary celebration years ago where they served an Italian rose petal gelato. I forgot about it for a few years until I realized there was an abundance of wild roses growing around my house that I could use. Last year I managed to miss the bloom entirely, so I made sure to catch it this year. If you don’t have wild roses available, you can use unsprayed fresh roses. If you aren’t familiar with foraging wild rose petals, have a gander at the rose petal jam post for pointers.
combine most of the rose petals, the sugar, and a pinch of salt in a food processor
pulse into a purée or a really well-blended wet sugary mix
combine a cup of cream, the milk, and the rose sugar in a saucepan
Sadly, the wild rose petals lose their delicate pink color when heated. This results in a tan custard when you combine the hot cream mixture with the egg yolks. You can leave it that color, or if you want a rose-colored ice cream, you can add beet juice like I did, or red food coloring. For the beet juice, I found I required a good 3 tablespoons to get the color remotely pink. I’m certain that red food coloring is far more concentrated and that you’ll only need a couple of drops to achieve the same intensity of pink.
whisk some of the hot cream mixture into the egg yolks
once the custard is done, strain it through a sieve
stir in a cup of heavy cream
add beet juice or food coloring to get a pink custard
Once you get the color you are after, stir in some lemon juice. The tartness helps to brighten the rose flavor, which seems a little flat without the acid. Taste the custard. If the rose flavor is too subtle, then I recommend giving it a little boost with some rose water because the flavor of the custard becomes even more subtle when frozen. I prefer Nielsen-Massey rose water. The final step before chilling is to chop up the reserved half cup of rose petals and stir them into the custard.
add the lemon juice
measure some rose water
chop up the remaining rose petals
stir in the chopped rose petals
Once the custard is completely chilled (I like to refrigerate it overnight), you can churn it in your ice cream machine. The churned ice cream should be the consistency of soft-serve ice cream. If you can resist spooning it directly into your mouth, spread the ice cream into a vessel and freeze it until firm. When you serve the ice cream, there should be little flecks of rose petal visible in each scoop.
chilled custard ready to churn
frozen wild rose petal ice cream
I think it’s fair to say that I need to get over my preconceived notion that rose-flavored items will taste like bath soap. Both the jam and this ice cream are deliciously floral without knocking me over the head like a walk through a Bath and Body Works store. I was surprised by the sophisticated ease of the wild rose and cream partnership. I think it is as good as the Italian rose petal gelato if not better!
we all need more flowers
ice cream for rose lovers
Wild Rose Petal Ice Cream
modified from Purple Citrus and Sweet Perfume: Cuisine of the Eastern Mediterranean by Silvena Rowe
3 cups (about 1 1/4 oz.) lightly packed fresh wild rose petals (or unsprayed fresh rose petals)
1 cup sugar
pinch of salt
2 cups heavy cream
1 cup whole milk
5 egg yolks
2-3 tbsps beet juice or 2-3 drops of red food coloring
1 tsp lemon juice
1 tsp rose water (I like Nielsen-Massey)
Place 2 1/2 cups of the rose petals, the sugar, and a pinch of salt in the bowl of a food processor. Pulse the contents into a purée or until the rose petals are no longer distinguishable. Place the purée in a medium saucepan with 1 cup of cream and the milk. Stir together over medium heat until the sugar has dissolved. When the mixture begins to bubble at the edges, turn off the heat.
Place the egg yolks in a medium bowl. While whisking the yolks, slowly pour a cup of the hot liquid into the yolks. Repeat with another cup of hot liquid. Scrape the egg yolk mixture back into the saucepan, stirring to combine. Set the saucepan over medium heat and stir constantly (getting at the corners to prevent any burning or curdling) until the liquid thickens into a custard. It should be thick enough to coat the back of your spoon. Remove from heat.
Strain the custard through a fine mesh sieve into a large bowl. Stir in the remaining cup of heavy cream. Stir in enough beet juice or red food coloring to achieve the color you desire. Stir in the lemon juice and rose water. Finely chop the remaining 1/2 cup of rose petals and add them to the custard. Completely chill the custard over an ice bath or covered in the refrigerator overnight. Churn the ice cream per the directions for your ice cream machine. Spoon the churned ice cream into a container and freeze until hard. Makes 1 quart.
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