INGREDIENTS

INSTRUCTIONS

*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
Posted to MM-Recipes Digest V3 #209
Date: Fri, 2 Aug 1996 08:11:37 +0000
From: Linda Place <placel@worldnet.att.net>

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