Method:-

• Whisk the sugar with the egg yolks in a large bowl until they are pale and thick.
• Blend the cornflour with a little milk until you have a smooth paste. Stir it into the egg mixture and set it aside.
• Place the remaining milk in a saucepan with the rose petals and heat until just below boiling.
• Remove from the heat and let it cool a little. Then pour it slowly onto the egg mixture, stirring continuously.
• Return the mixture to the heat and bring to the boil.
• Then turn it down and simmer, stirring constantly until thickened (about three minutes). Remove from the heat.
• Pour into a bowl and cover with cling film to prevent a skin forming.
• Leave to cool, then remove the cling film and strain the mixture to remove the rose petals.
• Stir in the vanilla extract.
• Then pour into a freezer-proof container and freeze until ice crystals form and the mixture is slushy.
• Transfer to a bowl and whisk or beat with a wooden spoon ; fold in the lightly whipped cream until it is evenly mixed in.
• Pour into an ice cream container and freeze overnight.
• Allow the ice cream to stand at room temperature for 10-15 minutes before serving to thaw and soften slightly.
• Sprinkle with a few extra petals.

Note:-

C.Mict08