Step 1

Place pure cream, tea and 1/4 cup (55g) sugar in a pan over low heat, stirring to dissolve sugar. Increase heat to medium and bring to just below boiling point. Remove from heat and stand for 1 hour.

Step 2

Strain infused cream through a sieve into a clean pan, pressing down on the tea.

Step 3

Return to medium heat and bring to just below boiling point. Remove from heat.

Step 4

Beat yolks and remaining 3/4 cup (165g) sugar with electric beaters until thick and pale. Stir hot cream mixture into yolk mixture, then return to a clean pan. Cook over low heat, stirring constantly, for 5-6 minutes until thick enough to coat the back of a spoon. Transfer to a bowl and cover the surface with plastic wrap. Chill. Beat thickened cream until soft peaks, then fold into the cooled custard. Churn in an ice cream machine according to manufacturer’s instructions. (Alternatively, pour mixture into a shallow container and freeze for 2 hours or until frozen at edges.

Step 5

Beat with electric beaters, then refreeze. Repeat 2 or 3 times.) Transfer to a plastic container and freeze until firm.

Step 6

Meanwhile, line 2 baking trays with lightly greased foil. Place white and dark chocolate in separate bowls set over pans of simmering water (don’t let the bowls touch the water), stirring until smooth. Pour onto separate lined trays and scatter rose petals over the white chocolate. Chill, then break into shards and set aside. Scoop ice cream into bowls, garnish with the chocolate shards and serve.