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1
Remove the petals from 3 roses. Use your hands to crush them up a bit; enjoy the aroma! Add petals and milk to a stainless pot and bring to a scald over medium-low heat. Remove from heat, cover pot, and allow to steep for 15 minutes.
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2
Separate yolks into a heatproof bowl and whisk them together. Add the sugar in a slow, steady stream, whisking all the while. Pour the milk and rose petals through a sieve set over something from which you can easily pour, like a measuring cup. Discard rose petals. Add hot milk to egg mixture in a very slow, steady stream, whisking continuously. Run a couple of inches of water into your milk-rose pot and set it back on the stove to come to a good simmer (seriously, why use a clean pot for this?). Set you bowl of custard mixture on the pot. Whisk until mixture reaches 175 degrees on an instant-read thermometer. Remove from heat and set into a larger bowl filled with an ice & water bath. Stir now and then until mixture cools to 40 degrees. Remove from ice bath and add cold cream. Immediately transfer to an ice cream freezer and process until quite firm. This step can be done a day in advance. Scrape gelato into a shallow bowl and place in coldest spot in freezer. Allow to freeze until it can be scooped, and balls will hold their shape well.
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3
Before scooping, break up some white coating chocolate (sold in grocery stores as Almond Bark, and in craft stores in bags full of medallion shapes) and place in a heatproof bowl over simmering water to melt. Stir now and then while melting.
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4
Work quickly now! When chocolate is melted, scoop balls of gelato and drop onto a baking sheet lined with parchment (it would be a good idea to set it in the freezer or refrigerator for a few minutes first). When all have been scooped, pick up gelato balls individually and drop into melted chocolate to cover. Lift out immediately, and set on sheet pan. When all have been dipped, return to freezer.
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5
Serve for dessert in small bowls that have been lined with fresh rose petals.
