Method
Put 2 handfuls well scented rose petals in a pan with 250ml milk and few drops vanilla. Heat gently with lid on, do not boil. Beat 2 egg yolks, 150g caster sugar and a pinch of salt until blended. When milk is nearly boiling strain through sieve onto egg mix, whisk quickly. Squeeze last milk from petals into mix. Add 250ml cream, stir. Chill in fridge. Churn in ice cream maker or freeze and whisk hourly. Add finely chopped petals near end if desired.