Summer fresh rose flavoured ice cream
- 350g rose petals (from the garden! otherwise, buy red rose petals from a florist)
- 4 egg yolks
- 130g liquid cream
- 50cl of milk
- 60 g of sugar
First rinse the rose petals in water and then let them infuse a good ten minutes in your heated mixture of cream and milk (do not turn off the heat, keep it nice and low!).
Meanwhile, beat egg yolks and sugar until a homogeneous and almost fluffy.
Pour into your pan and cook the mixture until it coats the spoon.
Chill in refrigerator and remove all for 30 minutes in your Lagrange ice cream maker (whether you have the blueberry or pistachio colored maker, it won't change your delicious recipe!).
You can add some food coloring to get a nice pink color.