Ingredients

• 3 cups half and half
• 5 egg yolks
• 1/2 cup sugar
• 1/3 cup Monin® Rose Syrup

Glass: Culinary

Glass Size: 0.0.

Instructions

1- In a sauce pot add the half and half at medium heat until boiling. Remove from the heat and allow to cool at room temperature for 5 minutes. 2- While the cream is cooling, whisk together the sugar and egg yolks in a mixing bowl until doubled in volume. 3- Slowly stream the hot cream mixture into the egg mixture, whisking the entire time. (*Note: Make sure not to curdle the egg yolks by adding the hot cream to quickly.) 4- Once cream and eggs are fully combined, return to low heat and continuously stir with a spatula until the mixture has reached a temperature of 180° Fahrenheit. 5- Strain mixture through a fine mesh strainer and cool in fridge for at least 30 minutes 6- Once cooled, thoroughly mix in the rose syrup. 7- Place into an airtight container and store in the refrigerator until use.