3 highly perfumed large red roses, not sprayed with insecticides
a few dropsrose water
crystallized rose petals, for decoration
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, alittle 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 in the food processor with alittle of the cooled custard and blend. Add the rose petal mixture to the rest of the custard with the rose water. Leave until cold. Freeze in an ice-cream maker.