Rose Petal Ice Cream

Makes 1 1/2 pints
Ice cream maker is preferable, but not necessary

Ingredients

• 2 highly scented roses (I recommend Rugosa roses)
• 1/2 C milk
• 1 1/2 C heavy whipping cream
• 1/2 C sugar
• 2 egg yolks

Alternative ingredients

A friend recently came across rose petal tea. I tried this in place of the roses themselves and found a new favorite in our ice cream repertoire. Use 2 tablespoons.

Ready...go

Remove the petals from one of the roses and warm them in a small non-corroding sauce pan (the same if you are using the tea) with the milk, cream and sugar to about 200°F (just under boiling). Steep the mixture until you like the flavor.

Whisk the egg yolks slightly and stir in some of the milk mixture to warm them. Add these to the milk mixture and cook over low to medium heat, stirring constantly until the custard coats the spoon.

Strain into a small bowl and chill. Freeze according to the instructions of your ice cream maker. While the ice cream is freezing, pull the petals off another fresh-picked rose. When the ice cream has finished freezing, tear the petals into small pieces and fold them into the mixture before you pack it into the freezing container.

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