Mint ice with sugared rose petals

Name: Mint ice with sugared rose petals
Yield: 8 servings
Cuisine: Boil
Ingredients: 3.00 eggs; 250.00 g castor sugar; 400.00 ml milk; 30.00 ml fresh mint; 750.00 ml crème fraîche; 5.00 ml lemon juice; Food colouring green; rose petals sugared; 1.00 pink flower petals (scented rose); 1.00 eggs whites only, lightly beaten; 50.00 g castor sugar

8 servings

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Dairy

By Food24 November 03 2009

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Ingredients (11)

3.00	eggs
250.00 g	castor sugar
400.00 ml	milk
30.00 ml	fresh mint
750.00 ml	crème fraîche
5.00 ml	lemon juice
	Food colouring — green
	rose petals — sugared
1.00	pink flower petals — (scented rose)
1.00	eggs — whites only, lightly beaten
50.00 g	castor sugar

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Method:

Set freezer to coldest setting.
Whisk eggs and 125 g sugar until thick. Bring milk and remaining sugar to boil. Add to egg mixture, whisking constantly.
Place over a saucepan of simmering water and cook, stirring, until thick enough to coat back of a wooden spoon. Remove from stove, add mint and infuse for 1 hour. Strain.
Stir in crème fraîche, lemon juice and food colouring.
Freeze for 1 hour, remove from freezer and beat until slushy. Return to freezer. Repeat twice.
SUGARED ROSE PETALS:
Brush petals lightly with egg white. Dust on both sides with castor sugar and dry on a wire rack.