Rose Petal Icecream

(I have taken this recipe from the online GREEN CHRONICLE, changing the measurements from American to British measurements.)

How to make rose petal ice cream:

This is a most unusual recipe which harks back to a time when certain flowers were used quite extensively in cooking. When obtaining rose petals, make absolutely certain that you know how they have been grown and that they have neither been too near a busy highway or sprayed with pesticides. If you buy your roses from a florist's shop make sure that they have not been treated with any chemicals. Also remove any bugs, dirt etc. and wash the petals thoroughly before use.

(N.B. I usually go and collect fallen rose petals from Regent's Park in London).
Ingredients



1/2 pint organic milk
yolks of 6 organic, free range eggs
3 1/2 tablespoons caster sugar
1/2 pint organic cream
1 cup rose petals
1/2 litre rosé wine








Method

- 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.