Violet Rose Ice Cream
Cut the vanilla bean in half lengthwise, scrape out the seeds and bring to a boil with the milk. Beat the egg yolks and sugar until creamy. Remove the vanilla bean from the milk and stir the hot milk into the egg mixture, whisking constantly. Stir over a hot water bath until mixture is creamy. Transfer to a cold water bath and beat until cold. Finely chop the rose leaves and mix with the rose oil and blueberry juice. Beat the cream until stiff and fold in to the mixture. Freeze at least 3 hours, stirring often, (or finish in an ice machine machine).
To serve, scoop the ice cream into balls with an ice cream scoop, top with rose petals and serve.