How to make your own

20th June 2003 at 01:00
"Ice Cream of Roses" from Arabella Boxer's Book of English Food published by Penguin, (secondhand copies available) Ingredients.

550ml single cream 30-40g rose petals, preferably from old-fashioned roses 3 egg yolks 4 level tablespoons sugar Method.

Boil the cream. Add the rose petals and leave the mixture covered for two hours off the heat.

Sieve or strain the mixture. Beat the egg yolks with the sugar. Reheat the cream, then pour the mixture on to the boiling cream. Stir over a pan of simmering water for 6-8 minutes until it has thickened slightly.

If using an ice-cream maker, cool the mixture in fridge for several hours prior to putting it in the machine, which must also be chilled.

If using a freezer, put the mixture in a cold container and remember to stir the mixture from time to time as it freezes.

Log-in as an existing print or digital subscriber

Forgotten your subscriber ID?


To access this content and the full TES archive, subscribe now.

View subscriber offers


Get TES online and delivered to your door – for less than the price of a coffee

Save 33% off the cover price with this great subscription offer. Every copy delivered to your door by first-class post, plus full access to TES online and the TES app for just £1.90 per week.
Subscribers also enjoy a range of fantastic offers and benefits worth over £270:

  • Discounts off TES Institute courses
  • Access over 200,000 articles in the TES online archive
  • Free Tastecard membership worth £79.99
  • Discounts with Zipcar,, Virgin Wines and other partners
Order your low-cost subscription today