Rosé petal ice-cream

Rosé petal ice-cream



  • Yolks of 6, free range eggs
  • 4
    rosé wine
  • 3 1/2
    castor/superfine sugar
  • 1
    rose petals
  • 1/2



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.


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