Preheat the oven to 140 degrees.

Pour some of the rose petals in a shallow bowl of warm water. Don’t pour too many or they will stick together. Allow to reconstitute for about 10 minutes.

Create an assembly line: a bowl with the egg white whipped just a bit to be foamy, a bowl of ultra fine sugar (not too much), a pan with the Silpat or parchment paper.

Pick up a petal with tweezers or long nose kitchen pliers, shake off water but do not attempt to dry (petal will rip).

Brush some of the egg white on both sides of the petal.

Place petals on the parchment or Silpat. Place in the 140 degree oven for about an hour or until dry. This allows a crisp petal and no raw egg.

Place egg yolks in a heat resistant bowl and whisk together. In a medium size, heavy saucepan, warm milk to a simmer.

Pour warm milk into egg yolks. Whisk to mix thoroughly. Pour milk/egg mixture back into the saucepan.

On low heat, warm the mixture stirring constantly until it begins to thicken. It will NOT thicken like traditional custard so just look for a slight thickening. Be sure to keep the heat low or the eggs can begin to scramble.

Remove from heat and pour the custard into a strainer on the top of a metal bowl. Press custard through strainer with a spatula and be sure to wipe the underside of the strainer with a spatula to get all the custard into the bowl.

Place bowl into an ice bath to cool (a second bowl with ice). See below. Once cooled, stir in the sweetened condensed milk, vanilla and rose extract (I suggest adding a ½ teaspoon first, taste the mixture and add more if desired). Place into the refrigerator until cold or overnight.

Pour mixture into your ice cream machine and process based on manufacturer's instructions. When almost done add 2 tablespoons crushed candied rose petals. Though the ice cream is edible when done I usually place it in a container overnight in the freezer before eating to allow it to become hard versus the soft texture coming out of the ice cream maker.