Rose Petal And Honey Ice Cream

MAKES: ABOUT 1 QUART

INGREDIENTS:

• 2.5 cups heavy cream
• 2 cups whole milk
• 0.75 cup loosely packed rose petals
• 1 cup honey
• 2 egg yolks

INSTRUCTIONS:

1. In a saucepan, combine the cream, milk, and rose petals.
2. Warm the mixture over medium heat until it begins to bubble at the edges.
3. Decrease the heat to low, cover the pot, and allow the petals to steep for 10 minutes.
4. Strain the mixture through a fine-mesh sieve set over a bowl, pressing down on the rose petals to extract as much liquid as possible.
5. Discard the rose petals and whisk the honey into the liquid until it dissolves.
6. In a small bowl, whisk the egg yolks to break them up.
7. Pour a spoonful of the warm rose-infused cream into the yolks to temper them and whisk well.
8. Pour the tempered yolks into the bowl of warm cream and whisk until thoroughly combined.
9. Cover the bowl and refrigerate until the ice cream base is cold, at least 12 hours.
10. Churn the chilled ice cream base in an ice cream maker according to the manufacturer’s instructions.
11. Transfer the ice cream to a container, cover, and store in the freezer for up to 2 weeks.