1Prepare an ice bath by placing ice cubes in a large, flat bottom container that will hold the bowl where the ice cream will be chilled.
2Place the sugar and the rose petals in a food processor fitted with the metal blade and make paste.
3Place the heavy cream, milk and sugar paste in a medium sized saucepan and place on medium heat, stirring until the sugar dissolves. Bring to a simmer and turn off heat.
4Place the egg yolks in a medium sized bowl. Whisk yolks until light, add the hot liquid slowly while whisking until the mixture is homogenized. Return liquid to saucepan and cook on medium heat stirring contantly with a wooden spoon until it reaches a temperature of 180 F. on a candy thermometer or it coats the back of the spoon. Strain the mixture through a fine sieve into a clean container and place in the ice bath. Once completely chilled, freeze the ice cream in the ice cream maker.