Rose Petal Ice Cream

• 8 egg yolks
• 175 g/6 oz caster sugar

Mix the egg yolks and sugar together in the top of a bain-marie. Bring the milk to the boil. Add the milk to the egg and sugar mixture, a little at a time, stirring constantly over a bain-marie until a custard is formed. Remove the custard from the heat and leave to cool.

Put the rose petals