ROSE ICE CREAM

      Title: ROSE ICE CREAM
  Categories: Ice cream
       Yield: 1 Batch
  
   1 1/2 c  Whipping cream
   1 1/2 c  Milk
     2/3 c  Sugar
       3    Egg yolks
       1 ts Vanilla extract
       2 tb Rose-scented geranium
            -leaves; chopped
   1 1/2 c  Rose petals*
       1 ts Rose water or up to 3
       2 tb Pink rose petals**
  
   *Loosely packed; white bases removed
   
   ** white bases removed; chopped
   
   In a heavy 2-quart saucepan or double boiler over medium-low heat,
   stir and heat the cream, milk, and sugar until the sugar dissolves.
   Do not boil.
   
   In a small bowl, whisk the egg yolks lightly. While whisking, pour 1
   cup of the hot cream mixture into the bowl, then pour the egg mixture
   back into the saucepan and place over medium-low heat. Stir
   constantly with a wooden spoon (don't let the mixture boil; it could
   curdle) for about 8 minutes, or until it begins to thicken and coats
   the spoon. To test for doneness, dip a metal spoon into the mixture
   and run your finger across the back. The custard is done when your
   finger leaves a clear, clean trail. A candy thermometer should read
   175-180 degrees F. Remove the pan from the heat and stir in the
   vanilla.
   
   Stir the chopped rose-scented geranium leaves and the 1 1/2 cups of
   rose petals into the hot prepared ice-cream base. Cover and chill in
   the refrigerator for at least 1 hour (the longer it is refrigerated,
   the stronger the flavor will be). Strain the mixture and add rose
   water to taste, if desired. Stir in the chopped rose petals. Pour the
   mixture into an ice-cream maker and freeze according to the
   manufacturer's instructions.
   
   Source: "The Herb Companion" August/September 1996
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