ROSE PETAL ICE CREAM RECIPES

Steps:

• Wash the rose petals in cold water and pat dry. In a heavy, non-reactive saucepan, place petals of 2 roses, milk, cream, and ½ cup of the sugar. Place over medium heat and heat to just under boiling. Let steep about a half hour to infuse.
• Combine the egg yolks and the remaining ½ cup of sugar in a mixing bowl. Whisk until thick and pale yellow. Bring the rose/cream mixture back to a near boil and whisk ¼ of the warm mixture into the egg and sugar mixture. Then pour all of the egg mixture into the rose milk and place over low heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
• Strain into a bowl and chill on ice. Pour into the ice cream maker and freeze according to the manufacturer's instructions. Transfer finished ice cream into bowl and add the torn petals from the remaining rose. Fold into ice cream and pack into freezing container.

Steps:

• Place the sugar and rose petals in a food processor and pulse to make a puree. Pour the double cream and milk into a saucepan and add the sugar and rose petal puree. Bring to a simmer over a medium heat, stirring until the sugar is dissolved. Remove from the heat.

  Whisk the egg yolks and slowly add to the hot cream mixture, whisking all the time. Return the mixture to a medium heat and cook, stirring constantly, until it is thick enough to coat the back of a wooden spoon. Pass the mixture through a fine sieve into a bowl and allow to cool.

  Using an ice-cream machine, churn the ice-cream as per your machine's instructions.

  If you haven't got an ice-cream machine, put the mixture in a plastic container, cover and place in the freezer. You'll need to stir the ice-cream every half hour for at least two hours.