Rosewater and sour cream ice cream

To make the ice cream base, first whisk the egg yolks with electric beaters until light and fluffy.
Bring sugar, water, lemon juice, zest, rosewater and spices to the boil.
Pour over whisked egg yolks, still whisking slowly.
Add cream and sour cream and turn off the beaters.
Remove cinnamon and cloves.
Allow mixture to cool for a few minutes.
Tip into an ice cream machine and churn as instructed, or pour mixture into a container and freeze until mushy at edges.
Remove and beat well.
Repeat 2 to 3 times to make sure you have a creamy texture and no ice crystals.
Brush the rose petals with egg white.
Dip them in sugar and freeze until hard. Use as decoration.