Rose Petal Ice Cream

1 3/4 hours freeze time - about 1 hour prep time

Ingredients:

• rose petal, from 3 fragrant roses (organic)
• 1/2 cup milk (whole is best, but any works!)
• 3 1/2 cups heavy cream
• 1 cup granulated sugar
• 6 egg yolks
• 1/4 cup rose water
• rose oil essence to taste

1. Wash the rose petals in cold water and pat dry. Trim off the white base of the roses (it is really bitter). In a heavy (non-reactive) saucepan, place petals of 2 roses, the rose water, milk, cream, and 1/2 cup of the sugar. Place over medium heat and bring mixture to just under boiling. Let the mixture steep for about 1/2 hour to infuse the flavor out of the roses.

2. Combine the egg yolks and the remaining 1/2 cup of sugar in a mixing bowl. Whisk until it becomes think and a pale yellow color (this usually takes too much muscle for me - so I use a hand mixer). Bring the rose/cream mixture back to a near boil and whisk 1/4 of the warm mixture into the egg and sugar mixture to temper (I usually add an additional 1/4 cup to really make sure the eggs won't scramble). Then, pour all of the egg mixture into the rose milk and place over low heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon.

3. Strain the mixture into a bowl and chill on ice or in the refrigerator. Pour into the ice cream maker and freeze.

4. Just before serving, add the remaining petals (tear them into smaller pieces) to the ice cream and fold together.

Voila! Rose Petal Ice Cream!