Rose Petal Ice-cream

INGREDIENTS

225g castor sugar
2 cups loosely packed rose petals, washed
240ml double cream
240ml milk
5 egg yolks

METHOD

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.

Serves 6

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