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Rose petal ice cream

Ingredients 6
Servings 8


  • 500
  • 500
  • 750
    heavily scented red or pink rose petals
  • a few rose-scented geranium leaves (optional)
  • 250
  • 4
    extra-large egg yolks


Pour milk and cream into a saucepan, add 500 ml (2 cups) rose petals and geranium leaves and heat gently until boiling point is reached. Switch off stove and leave mixture to infuse until cool. Strain, discarding rose petals and leaves. Return milk mixture to saucepan. Add sugar and stir over low heat until dissolved and mixture is hot. Place egg yolks in a bowl and whisk briefly. Still whisking, pour in 250 ml (1 cup) hot milk mixture. Whisk until smooth. Return to milk and cream mixture in saucepan and cook over low heat, stirring constantly, until smooth and thick enough to coat back of a spoon. Do not boil, or mixture will curdle. Strain, chill and pour into a container with a lid (or transfer to an ice-cream maker). Freeze until mixture is almost completely frozen, then chop remaining rose petals and mix into ice cream. Freeze until completely hard. Serve garnished with extra rose petals and icing sugar.

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