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.
Sign up to our newsletter to receive the latest from the Bonne Maman team.Sign up
Tell us about it.Upload your recipe