Rose Petal Ice Cream 

Yield: approx. 3 cups

Ingredients: 

1 cup heavy cream
1 cup whole milk
1 cup sugar
5 large egg yolks
1 ½ cups loosely packed, very fragrant old rose petals, washed and spun dry
Method:

1) Prepare an ice bath by placing ice cubes in a large, flat-bottomed container that will hold the bowl where the ice cream will be chilled.

2) Place the sugar and the rose petals in a food processor fitted with the metal blade and make paste.

3) Place the heavy cream, milk and sugar paste in a medium sized saucepan and place on medium heat, stirring until the sugar dissolves. Bring to a simmer and turn off heat.

4) Place the egg yolks in a medium sized bowl. Whisk yolks until light; add the hot liquid slowly, while whisking until the mixture is homogenized. Return liquid to saucepan and cook on medium heat, stirring constantly with a wooden spoon, until it reaches a temperature of 180 degrees F. on a candy thermometer or it coats the back of the spoon. Strain the mixture through a fine sieve into a clean container and place in the ice bath. Once completely chilled, freeze in ice cream machine, following the manufacturer’s instructions.

Lavender Ice Cream

1 cup milk 
1 cup whipping cream 
1/3 cup sugar 
sprig of lavender blossoms 
1/4 teaspoon salt 
1/4 teaspoon vanilla 

Heat the milk, cream, sugar and lavender but not to a boil. When the sugar has dissolved and the lavender has steeped, taste the flavor before adding the vanilla. It should be strong enough for a true lavender flavor. Remove the sprig. Add the salt and vanilla. Freeze according to directions and serve.

Mint Flower Ice Cream

Yield: 6 servings

1/2 c Caster sugar
3/8 c -Water
4 tb Mint leaves
- (less if desired)
1 ts Mint flowers
1/2 Lemon; juiced
1/2 pt Double cream; -OR-
1 1/4 c -Heavy cream
Green food colouring (opt.)

To decorate: Mint leaves and flowers

This is the perfect dessert for a summer's day. Use a combination of spearmint, apple mint and eau-de-cologne mint for the best flavour. Dissolve the sugar in the water, then boil for 3-4 minutes to make a light syrup. Put in the mint leaves and flowers and liquidize until smooth. Cool, then strain. Add the lemon juice and stir in the cream. Mix well together, whisking gently. Add a drop or two of food colouring if necessary. Pour into an ice tray and freeze until mushy. Beat well, then freeze until hard. Serve in tall glasses, decorated with sprigs of mint leaves and lots of fresh mint flowers.