This ice cream contains some alcohol. The alcohol is advantageous for the freezing process — it makes for a smoother ice cream, but it also makes this a distinctly grown-up dessert. You can remove the alcohol by boiling the calvados, or omitting it altogether.
Since roses are related to apples and also, if I may say so, quite decorative, I like to use a few rose petals for garnish. Make sure the roses are organically grown — you would not like to be eating pesticides.
You can make your own apple concentrate by boiling 2 cups apple juice until reduced to 1/2 cup.
Peel, de-core and finely chop the apples. Add the apples to a bowl, and add the calvados. Let it rest while you make the ice cream
In a bowl, whisk together egg yolks, cream and milk. Add rosemary, honey and apple concentrate.
Put the egg yolk mixture over a pot with boiling water. Heat the mixture while whisking until it thickens enough to leave a thick coating on the backside of a spoon (or until the mixture has reached 160 degrees (73 C)). Continue whisking after you take it the bowl out of the pot (the bowl is still hot).
Add the apples to the mixture. Leave to cool at room temperature.
Pour the batter into a hand cranked is cream machine, a normal ice cream machine or just place the bowl in the freezer (and stir it every 20 minutes until it is frozen solid).
Garnish with rose pedals.