Tulip Petal Ice Cream

Ingredients:

300ml tulip petals (lightly-packed) from fragrant and well-coloured, preferably pink, tulips
120ml milk
850ml double cream
200g granulated sugar
6 egg yolks
60ml rose water
3 drops red food colouring

Method:

Remove the white bases of the tulip petals (these can be bitter) then wash in cold water and pat dry. Place 2/3 of the petals in a heavy, non-reactive saucepan along with the milk, cream and half the sugar. Place over medium heat and bring to just under the boiling point. Take off the heat and set aside to infuse for 30 minutes.

After this time beat together the egg yolks and the remaining sugar in a bowl. Whisk until thick and pale yellow then return the cream and tulip petal mix to the hob and bring back to just under boiling. Take off the heat and whisk 1/4 of the warmed mixture into the egg and sugar mix. Pour the resultant egg mix back into the pan and place over low heat. Cook, stirring constantly, for about 20 minutes, or until the mixture thickens sufficiently to coat the back of a spoon (do not allow to boil).

Strain the mixture into a clean bowl then mix in the rose water and food colouring before pouring into your ice cream maker and freeze according to the manufacturer's instructions. Transfer the finished (but not solid) ice cream into a bowl then tear the remaining tulip petals, mix into the ice cream and fold to thoroughly combine. Transfer to a freezer-proof container and store in the freezer.