Method:
1)
Prepare an ice bath by placing ice cubes in a large, flat-bottomed
container that will hold the bowl where the ice cream will
be chilled.
2)
Place the sugar and the rose petals in a food processor fitted
with the metal blade and make paste.
3)
Place the heavy cream, milk and sugar paste in a medium sized
saucepan and place on medium heat, stirring until the sugar
dissolves. Bring to a simmer and turn off heat.
4)
Place the egg yolks in a medium sized bowl. Whisk yolks until
light; add the hot liquid slowly, while whisking until the
mixture is homogenized. Return liquid to saucepan and cook
on medium heat, stirring constantly with a wooden spoon, until
it reaches a temperature of 180 degrees F. on a candy thermometer
or it coats the back of the spoon. Strain the mixture through
a fine sieve into a clean container and place in the ice bath.
Once completely chilled, freeze in ice cream machine, following
the manufacturer’s instructions.
