Step 1

Combine half-and-half, cream, sugar, scraped vanilla bean pulp, rose buds, and vanilla bean pod in a large saucepan.

Step 2

Place over medium heat.

Step 3

Stir occasionally until the mixture just barely begins to simmer. Do not boil!

Step 4

Remove the mixture from heat immediately and allow to cool for a few minutes.

Step 5

Strain out the rose buds and vanilla bean pod.

Step 6

Pour mixture into a lidded container.

Step 7

Refrigerate overnight to allow the flavors to develop.

Step 8

Whisk in the rose water and pour mixture into an ice cream maker to freeze as directed.

Step 9

Once semi-solid, spoon the mixture back into a lidded container and harden in the freezer for at least one hour before serving.