Recipe: Rose and vanilla ice cream

Rating: 4.7 stars based on 956 reviews

Serves 4- Preparation time 30 minute - Cooking time 5-7 minutes plus overnight freezing


  • 100g (32oz) caster sugar
  • 2 egg yolks
  • 15g (2oz) cornflour
  • 600ml (1 generous pint) whole milk
  • Handful of Fairtrade rose petals, plus a few extra to sprinkle at the end
  • A few drops of Fairtrade vanilla extract
  • 150ml (5fl oz) double cream, lightly whipped


  • Whisk the sugar with the egg yolks in a large bowl until they are pale and thick.
  • Blend the cornflour with a little milk until you have a smooth paste. Stir it into the egg mixture and set it aside.
  • Place the remaining milk in a saucepan with the rose petals and heat until just below boiling.
  • Remove from the heat and let it cool a little. Then pour it slowly onto the egg mixture, stirring continuously.
  • Return the mixture to the heat and bring to the boil.
  • Then turn it down and simmer, stirring constantly until thickened (about three minutes). Remove from the heat.
  • Pour into a bowl and cover with cling film to prevent a skin forming.
  • Leave to cool, then remove the cling film and strain the mixture to remove the rose petals.
  • Stir in the vanilla extract.
  • Then pour into a freezer-proof container and freeze until ice crystals form and the mixture is slushy.
  • Transfer to a bowl and whisk or beat with a wooden spoon ; fold in the lightly whipped cream until it is evenly mixed in.
  • Pour into an ice cream container and freeze overnight.
  • Allow the ice cream to stand at room temperature for 10-15 minutes before serving to thaw and soften slightly.
  • Sprinkle with a few extra petals.




This template modified by (c) Adrian Teakdesk.