Yield: 12 Servings

Ingredients:

Rose Crème Brulee:

• 1 cup milk
• 2¾ cup heavy cream
• ¼ cup rosebuds
• ½ cup granulated sugar
• 10 egg yolks
  
  Pistachio Macaroons:
• ¾ cup almond flour
• 1¾ cup confectioner’s sugar
• ½ cup egg whites
• ¼ teaspoon cream of tartar
• 1/8 cup granulated sugar
• 1/8 cup pistachio paste
  
  Spiced Greek Yogurt Ice Cream:
• 10 green cardamom pods
• 1 Tablespoon pink peppercorns, lightly crushed
• 4 cloves
• 1 quart half and half
• 2 fresh bay leaves
• 1 cup granulated sugar
• 10 egg yolks
• 2 cups Greek yogurt
  

Meghod:
For Rose Crème Brulee:
Preheat oven to 200º F. In a small pot bring milk and cream to a boil. Remove from heat and stir in rosebuds. Cover with plastic and let infuse for 30 minutes. Strain liquid, pushing the buds hard to make sure all the liquid passes through. Rescale the liquid to make sure you have 3¾ cups total. (If you need to add more liquid, add equal parts milk and cream.) Heat the liquid and ¼ cup of sugar until is hot but NOT boiling. Mix the remaining ¼ cup sugar and the yolks until pale yellow. Stream in the milk-sugar mixture, whisking constantly. Strain the mix through a chinois. Bake in a 9-inch by 12-inch tray for approximately 30 to 45 minutes or until the mix remains stable when you lightly push on the tray. Remove from oven, let cool to room temp and then freeze. When completely frozen, cut with a round cookie cutter. Place the rounds on small squares of parchment or wax paper for easy removal onto the macaroons. Refrigerate.

Pistachio Macaroons:
Preheat oven to 325º F. Combine almond flour and confectioner’s sugar in a food processor until combined. Place in large bowl. Whip egg whites, cream of tartar and a third of the sugar on medium speed until foamy. Add one more third of sugar. When the mix is white and at medium peaks, add the last third of sugar. Whip until stiff, but not dry. Add three quarters of the egg whites to the dry mixture. Add the remaining quarter to the pistachio paste. Fold the paste and whites together until combined; add to the dry mixture. Lightly combine the mix until just incorporated. Pipe on to a sheet tray lined with parchment to the desired size rounds. (Should correspond in size to the brulee, so about a 3-inch round.) Bake for approximately 15 minutes. The macaroons should be lightly browned on top. Pour a small amount of hot water under the parchment once the macaroons are removed from the oven so you can easily remove them from the parchment. Allow them to sit for about 15 seconds, then remove them.

For Spiced Greek Yogurt Ice Cream:
Toast the cardamom in a 2-quart saucepan. Once lightly toasted, add the peppercorns and cloves and deglaze with the half and half. Add the bay leaves and ½ cup sugar. Bring the mixture to a boil. Mix the other ½ cup of sugar with the eggs until light yellow. Slowly stream the liquid into the egg mixture, whisking as you go. Put the mix back onto the stove and cook until nappe (when the mix coats the back of a wooden spoon). Place the mixture into another container on an ice bath. Whisk every five to ten minutes. When the mix is cool, strain through a chinois, and use a hand blender to incorporate the yogurt. The mix is now ready to go into an ice cream freezer.

Wine Pairing:
Domaine des Baumard Quarts de Chaume, 2001 Chenin Blanc

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