In a blender, place 2 cups of rose petals, the lemon juice, water and sugar and blend until liquefied. Pour the rose mixture into an ice cream freezer and add the heavy cream and milk. Mix well and freeze until light and fluffy.

Remove from freezer and pack in a gallon container with a tight fitting lid (such as a Tupperware container) and store in your freezer until firm.

If a more rosy flavor is desired, you can replace water with rose water. Also, if you wish a pinker color to your ice cream, add 1 to 2 drops of red food coloring or beet juice during the blender stage.