Preparation:
Combine leaves, petals and half-and-half in a small saucepan. Bring to boil and remove from heat. Allow to cool 20 minutes. In a small stainless steel saucepan, whisk together sugar and egg yolks. Continue to whisk until mixture is light and frothy. Slowly whisk in half-and-half. Cook over low heat, stirring continually until custard coats the back of a wooden spoon. Strain custard into a bowl and place in ice bath to cool. Beat heavy cream until soft peaks form. Gently fold cream into the cooled custard. Process according to ice cream maker instructions. |
