200ml full-cream (whole) milk
300ml full (whole) cream
2 tablespoons glucose
2 vanilla pods, split and seeds scraped
¼ teaspoon freshly ground coffee
5 egg yolks
80g caster (superfine) sugar
100g fresh rosella, thoroughly washed and seeds removed (2 per serve)
100g caster (superfine) sugar
pinch of saffron threads
Prepare your ice-cream churner according to the manufacturer’s instructions.
To make the vanilla ice-cream heat the milk, cream, glucose, vanilla pods and seeds, along with the coffee in a pot, over a low–medium heat, stirring occasionally until just before it reaches boiling point. Set aside and let steep for 20–25 minutes.
In a medium mixing bowl, whisk the egg yolks until pale and fluffy. Add the sugar and whisk for a further 2–3 minutes. Slowly pour the cream and vanilla mixture into the yolks. Whisk to incorporate.
Prepare an ice bath.
Transfer the ice-cream base to a medium heavy-based pot. Using a thermometer, and stirring continually, bring the temperature to 82°C (180°F).
Strain the ice-cream base immediately into a bowl sitting in the ice bath and discard the solids. When the ice-cream base is cool, churn according to the manufacturer’s instructions.
While the ice-cream is churning, prepare the rosella syrup. In a small saucepan, combine all the ingredients for the syrup and simmer gently for 10–15 minutes, or until the rosella just starts to soften.
Serve the vanilla ice-cream with rosella flowers and a generous helping of the syrup.