Ice Cream of Roses

Recipe is from: 'The Gentle Art of Cookery' by Mrs C F Leyel and Miss Olga Hartley

1 Pint of Cream (a pint in the UK is a scant more than 19 ounces US)  
2 Handfuls of fresh rose petals (best make sure they are organic!) 
2 Egg yolks 
Sugar to taste 

Boil a pint of cream and put into it when it boils 2 handfuls of fresh rose petals, and leave them for two hours, well covered. Then pass this through a sieve, and mix with the cream the well-beaten yolks of two eggs, and sugar to taste. Add a little cochineal (red dye), and put it on the fire, stirring it all the time, but do not let it boil on any account. Put it on ice. 


If anyone ever decides to try this please let me know (e-mail address on index page) how you found it. I'd be most interested.  

Revised: 03 December 2003.