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Rose Petal Ice Cream

 

 

Ingredients

  • 2 oz (50g) candied rose petals

  • 4 oz (120ml) icing sugar

  • 3/4 pint (420ml) double cream

  • rosewater to taste

Preparation Method

Crush the candied rose petals almost to a powder.

Combine the icing sugar with the cream and whisk until the mixture holds soft peaks.

Fold in the candied rose petals and add rosewater a little at a time, bearing in mind that freezing will dull flavoring.

Turn the mixture into a shallow freezer tray or individual serving dishes, and still freeze tray without stirring until firm.

 

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