Ingredients:

  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • 1/2 cup fresh orange juice (about 2-3 oranges)
  • Zest of 1 large orange
  • 2 tbsp dried edible rose petals

Instructions:

  1. In a medium saucepan, combine the heavy cream, dried rose petals, and half of the granulated sugar. Heat over medium-low until just simmering, stirring occasionally. Remove from heat and let steep for 15 minutes.
  2. In a mixing bowl, whisk egg yolks with the remaining sugar until pale and creamy. Gradually blend in the warm infused cream mixture through a fine mesh strainer to remove rose petals. Return this mixture to the saucepan and cook over low heat, stirring constantly, until it thickens (should coat the back of a spoon, about 10 minutes).
  3. Stir in orange juice, zest, and vanilla extract. Mix until well combined.
  4. Transfer the mixture to a bowl, cover, and refrigerate for at least 2 hours until fully chilled.
  5. Pour the chilled base into the ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency.
  6. Transfer the gelato to a storage container. Smooth the top and freeze for at least 4 hours to firm up.