Prep time 5 minutes
Cooking time 20 =- 25 minutes + 20 minutes to whisk / turn in to ice-cream
500ml double cream
200ml full fat milk
5 egg yolks
125g vanilla sugar (or caster sugar with a vanilla pod)
4 fresh roses or 3/4 drops of rose essence
425g fresh strawberries
1 Put the, cream, milk and egg yolks and sugar in a heavy-based saucepan and stir over a moderate heat. Keep moving the liquid using a whisk. ( add the vanilla pod at this point if you don’t have vanilla sugar)
2 Keep stirring as the custard thickens. This can take 20 – 25 minutes so take your time and don’t be tempted to heat it quickly (you’ll get scrambled eggs!). The mixture will thicken. When the custard easily coats the back of a spoon, remove it from the heat.
3 Check the rose petals for any extra guests and then drop them into the custard. Allow the custard to cool. I leave mine over night - but if you are in a hurry use rose essence instead.
4 Hull the strawberries and blend to a liquid in a food processor. Sieve the petals out of the custard and pour into the strawberries. Blend the mixture. It is now ready to make the ice cream.
5 (You can store this for up to 2 days before making it into ice-cream in a clean airtight container ) Transfer into an ice-cream maker, and follow the manufacturers instructions to make the ice-cream.
If you make this by hand, then you’ll need to pour the mixture into a shallow freezer-proof container, Freeze for about an hour. Whisk it every 45 minutes of so 3–4 times as it is setting to prevent ice crystals forming and you will get a smooth result. (Use a timer to remind you as I often forget to go back and whisk!)