Rose petal ice cream

Pour the milk and cream into a saucepan and add 250ml of the rose petals, along with the rose pelargonium leaves. Heat to boiling point and turn off stoveplate, allowing the flavours to infuse as the liquid cools. Strain out the petals and leaves, and return the liquid to the saucepan.

Beat in the sugar and stir over low heat until dissolved. Beat the egg yolks in a mixing bowl. Slowly add the milk mixture, beating continuously. Continue beating over a low heat until the mixture is smooth and thick enough to coat the back of a spoon. Do not allow to come to the boil as the mixture will curdle. Pour through a sieve and allow to cool.

Finely chop the rest of the rose petals and add to the ice cream before freezing it. Pour into a suitable sealable container and place in the freezer. Once the sides start freezing, remove from the freezer, beat thoroughly to break up large ice crystals and return to the freezer. Repeat 2-3 times to ensure a smooth, creamy texture.

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