Rose Petal Ice Cream


  • 8 egg yolks
  • 175 g/6 oz caster sugar
  • 450 ml/¾ pt milk
  • 3 highly perfumed large red roses, not sprayed with insecticides
  • a few drops rose 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, 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 in the food processor with a little 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.

Serve decorated with crystallized rose petals.