It’s been a while since I’ve blogged. It’s been so busy here lately! But I’ve had tons of ideas about art and food whirling in my head and this ice cream rose was one of the things I’ve wanted to do for a bit. I saw a video on YouTube on how they had been done in ice cream shops in Asia and Europe, and said “I can do that!” It is often that innocent and slightly delusional mood that gets me started in these projects. So… I tried it.
It ain’t easy.
What I learned from making ice cream roses:
- If it’s moderately warm outside, then either I have to go REALLY fast, or do this in parts. My first few attempts were no bueno because I took too long shaping the petals. For my best rose, I ended up doing it in parts; the middle petals first, put it in the freezer, then a couple hours later the next set and so on. Technically, this took me a few hours to make, but only working in 3-5 minute bursts. I went along with my day for the rest of the time.
- Use the right tools. I bought an ice cream spatula thing for this but it was bulky. Instead, I ended up using a cheese slicer at the suggestion of someone else on the internet. I liked that it was thin and could make thin slices in the ice cream. I think there are better ice cream spatulas out there for this too… something small.
- Oh yeah. The ice cream should be firm. REALLY firm if you want thinner petals which are more lovely but harder to place. I used Hagen Daaz ice cream for this but any firm ice cream should work.
Would I make this again? Eh, I don’t know. I would because I like to make pretty things (and I like to master technique), but seeing as they melt the minute you’re done, I don’t know how practical it would be to make them for, say, a party.
Today I used: