Whip the cream in a large bowl until it just begins to hold its shape. Fold in the yogurt and 200g (7oz) of the conserve.
Spoon half the mixture into a freezer-proof container that is about 5cm (2in) deep.
Stir the liqueur into the remaining conserve in a separate bowl and drizzle over the top of the cream mixture in the container.
Spoon over the remaining cream mixture and freeze for at least 3 hrs (depending on depth of container). Serve in cones or scoops with crushed, sugared rose petals sprinkled on top.
The ice-cream should be made one day and eaten the next. As it is a no-churn recipe, the longer it remains in the freezer the more ice crystals grow and it loses its creamy texture.
Soften the ice-cream in the fridge for about 30 mins before using.
For extra crunch, sprinkle 25g (1oz) crushed Bonne Maman Galettes over the strawberry conserve before freezing.