makes about 1L
100g fragrant red rose petals 
165g caster sugar
7 egg yolks
750g pure pouring cream
Purée the rose petals with the sugar and egg yolks and mix well. Bring the cream to the boil in a microwave  whisk in the rose petal mix and return to the microwave for 30 seconds on high. Check with a digital thermometer it should be just about 80°C.
Strain pressing hard against the residual petals to extract as much flavour and colour as possible. Chill and churn.
You’ll need about 6 stems pf rhubarb. Peel the toughest stringiest bits from the rhubarb and cut it into about 5 cm pieces. Roll it through about 50g caster sugar.
pre heat oven to 180°C
Cover a baking sheet with a silicon mat and lay the rhubarb on the mat. Cook for about 10-15 minutes. The rhubarb should still have some resistance.
Slide the rhubarb into a bowl and using a bowl scraper make sure you gather all of the juices.
We served the ice cream and rhubarb/raspberry with loukamathes.
 We usually have some syrup in the fridge very handy for fruit to add just a little sweetness without ruining the fruit flavour profile.
 We have three climbing ‘Black Boy’ rose bushes and their perfume is precisely that of expensive rose water. Not all fragrant roses are so aromatic so don’t be afraid to add 20-30g of quality rosewater to your ice cream base to get the flavour just right.
 if you have a Thermomix you can do the blitzing, add the yolks and cream mix well and bring up to 80°C. After having watched cream boiled over and stoves, scorched because it was forgotten I prefer my microwave method. No chance of scorching the cream and spoiling the taste and no standing over a bain-marie and stirring for what always seemed like hours.