Rose petal ice cream

For the ice cream, mix the cream and crème fraîche and heat gently in a saucepan.

Add organic rose petal syrup and bring to the boil.

Beat the egg yolks over a water bath until foamy and gradually fold them into the hot cream mixture.

Freeze everything in an ice cream maker for 30-40 minutes or freeze in the freezer for 10 hours.

Allow the ice cream to thaw for about 15-20 minutes before serving.