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This has a lovely delicate flavour. If you want it to be stronger just add more rose water.
(Makes 2 litres)
For the sugar syrup
For the ice cream
For the sugar syrup, put the sugar, water and rose water in a saucepan and bring to the boil. Let it boil away for about 8 minutes or until there are even-sized small bubbles all the way across the syrup. Cool completely. This is important: if it is not absolutely cold, the cream will separate when added.
For the ice-cream, beat the egg yolks in an electric mixer until very pale and thick. Slowly add the sugar syrup to the eggs. It will rise up a lot so use a big bowl. Then fold in the whipped cream. Lastly, add the dried rose petals.
Pour into a plastic container and put in the freezer. It will be about 5 hours before you can eat the ice-cream.
Always tricky to match wine with icecream, as it both coats the mouth and shuts down taste buds. Nevertheless, some gewurztraminer to echo the rose petals.
2011 Johanneshof Gewurztraminer - very fine. Year in, your out, this is always good. Not a dessert wine, but with lots of lush sweetness. Classical turkish delight and floral but not sickly. A wonderful weight and texture. Quite special.
2009 Greywacke Late Harvest Gewurztraminer (375ml) - my original tasting notes from October 2011 "Hedonism plus. Hints of rose and lots of turkish delight. Sweet. 90 gram residual sugar per litre. Awesome texture. eleven out of ten."
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