Beat the egg yolks with the sugar. Add the milk and stir over a low heat in a basin standing in a saucepan of hot water. Heat carefully until the mixture thickens. Remove from heat and leave to become cold. Whip the cream until it forms soft peaks and fold it into the cold custard mixture which you prepared earlier. Remove and discard the white ends from the rose petals then mix them with the wine. Fold the rose-petal mixture into the custard and cream mixture and freeze. Stir once or twice during freezing or use an ice cream making machine.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.
We try some ramen and poké bowls at Sea Point's newest Asian go-to.
South AfricaCity Press
Johannesburg CBDResourcing Solutions
HousesR 3 300 000
HousesR 1 750 000
HousesR 6 900 000