Post forthcoming. Someday.

1 qt pot.
put in a few eggs (maybe just yolks), beat.
fill pot most of the way with milk & cream, about 1/2 and 1/2.
put on stove about medium, medium low heat, stirring.
when warm, put in sugar: make it sweeter than you think you want.
when it thickens (turns to custard), remove from heat.
stir in rose-petals, cover, let cool.
chill in refrigerator.
put through freezing paces.

That’s one way to make ice-cream. At the time recorded in the picture I put the petals in with the sugar. The result was less subtle than I wanted. The petals I used were small, dried, and very odiferous. Larger petals might get stringy if left in I suppose. You might want to strain them out or find some other way to steep them.

Also, remember: do not eat store-bought roses! They are lousy with pesticides.

If you don’t have an ice-cream maker, you can put your mixture into a container and put it in the freezer, and then take it out every five or ten minutes and scrape the sides with a spatula. I’d suggest not trying to make more than a pint at a time with this method, at least until you get the hang of it.