Delicious, delicate and wonderfully creamy rose ice cream – quick to prepare and no ice cream maker required ;). All you need are ingredients well chilled for 24 hours and a mixer. One ingredient you may use less often, but which is not difficult to find (look in well-stocked delicatessens), is rose water. Highly recommended!
Makes about 1.3 litres.
Ingredients for rose ice cream:
- 500 ml double cream
- 250 g sweetened condensed milk (from a tin)
- ⅓ cup rose water
- a drop of pink food colouring
- a handful of pistachios, chopped
The first three ingredients should be chilled in the fridge for at least 24 hours before making the ice cream.
Whip the cream in a mixing bowl. Towards the end, when it begins to thicken and the whisk leaves visible trails, slowly pour in the condensed milk, continuing to whip. Add the food colouring, then gradually pour in the rose water while still mixing. Be gentle to avoid curdling the mixture.
Transfer the finished mixture into a container, sprinkling chopped pistachios between the layers. Cover and place in the freezer. Freeze for several hours – after about 3 hours (if using a shallow container), the ice cream should already be ready to serve.
If the ice cream becomes too firm after longer freezing, leave it at room temperature for about 30 minutes before serving.
Enjoy!
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