Total time: 20 minutes, plus freezing time
Servings: 4 to 6 (about 3 cups)
Note: Adapted from Hugo Liu’s “Gulp Fiction.” Matcha, green tea powder, is at Japanese markets or in the Asian food section of some grocery stores; organic rose petals are available at selected Gelson’s, Bristol Farms and Whole Foods markets; check with individual stores.
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
Pinch fleur de sel
1 1/2 teaspoons matcha (green tea powder)
Petals from one organic rose, washed, dried and finely chopped
1/3 cup minced dark cherries
1/3 cup shaved white chocolate
1. Combine the cream, milk, sugar and fleur de sel in a medium bowl and whisk to blend well. Add the green tea powder and whisk to fully incorporate.
2. Whisk in the rose petals, cherries and chocolate.
3. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s directions. Store the ice cream in the freezer, tightly covered, for up to 1 week.
Each of 6 servings: 298 calories; 3 grams protein; 28 grams carbohydrates; 0 grams fiber; 20 grams fat; 12 grams saturated fat; 62 mg. cholesterol; 67 mg. sodium.