Blossom-petal ice cream

Ingredients

Petals of 3 large branches of crab

apple, cherry or pear 2tbspn orange-flower water

¼ pint double cream

1½oz caster sugar

2 egg whites

Method

Pluck, rinse and dry the petals, then infuse them in the warmed orangeflower water and leave to soak for two to three hours. Whip the cream with the sugar until it is thick, then add the petals and the orange-flower water. Fold in the stiffly beaten egg whites. Chill for an hour. Churn in an ice-cream maker or, if you do not have one, remove from the freezer once an hour and churn by hand.