STRAWBERRY-ROSE GERANIUM ICE CREAM
Steps:
- In a small saucepan bring the half and half and sugar to a boil. Stir in the rose geranium leaves, cover and remove from the heat. After about 10 minutes, strain the cream and let it cool. If using rose water, simply warm the half and half and sugar over medium heat long enough to dissolve the sugar (about 1 to 2 minutes) and stir in the rose water. Cool. Wash and hull the strawberries. Puree them in a blender or food processor until fairly smooth. You should have 2 cups. Stir the strawberries and infused mixture together and chill in the refrigerator until cold to the touch. Freeze in an ice cream maker according to manufacturer's instructions.
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