Rose Hip Petal Ice Cream

• 1 quart English Cream, made without the vanilla
• 2 cups rose petals from Rosa rugosa (see

Prepare the English Cream, omitting the vanilla.

Freeze the cream in an ice cream maker, following the manufacturer’s directions. When the cream begins to thicken, fold in the rose petals.

Spoon the ice cream into a container and freeze for 1 hour before serving.

The ice cream will take on the perfume flavor of the petals.