Title: Rose Petal Ice Cream
Categories: Herb Dessert
Yield: 6 Servings
| 1 1/2 | | Cups whipping cream |
| 1/2 | | Cup half-and-half |
| | | 4 scented roses |
| | | 2 egg yokes |
| 3/4 | | Cup sugar |
| | | 2 tsps honey |
2 drops pink food coloring Prep & freezing time 2 1/2 hours,
Serves 4-6 Put the cream, milk and rose petals ina
saucepan and bring to just below a boil. remove from heat, cover, and leave
to infuse until cool. Whisk egg yolks, sugar, and honey together in a
large metal or china bowl until pale and creamy. Strain the rose-flavored
milk into the egg mixture and return to pan, or put the bowl over a pan of
boiling water. Cook very gently until slightly thickened, but do not let
boil. Add a drop or two of coloring. Chill the custard mixture, then
freeze it, or process it in an ice-cream maker. Store in the freezer. Leave
it to soften from frozen for about
20 minutes before serving.