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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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