Method

Bring milk and half of the sugar to the boil.

Whisk egg yolks and remaining sugar until pale, pour hot milk over yolks whilst whisking.

Return to saucepan and cook until lightly thickened. Strain into a bowl, cool over an ice water bath.

Whisk cream and rose water into mixture and churn.

Fold in turkish delight, rose petals and freeze.

To serve, make a nest with fairy floss, surround with a circle of turkish delight, pomegranate seeds and glace ginger.

Place a scoop of ice cream on the ‘nest’ and top with more fairy floss.