ROSE PETAL ICE CREAM
Steps:
- Put the cream, milk and rose petals in a med saucepan and bring to just below a boil. Remove from heat, cover, and leave to infuse until cool. Whisk egg yolks, sugar, and honey together in a large metal or china bowl until pale and creamy. Strain the rose-flavored milk into the egg mixture and return to pan, or put the bowl over a pan of boiling water. Cook very gently until slightly thickened, but do not let boil. Add a drop or two of coloring. Chill the custard mixture, then freeze it, or process it in an ice-cream maker. Store in the freezer. Leave it to soften from frozen for about 20 minutes before serving.
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