How to make Rose Ice Cream Recipe At Home // Super Soft Mouth watering Rose Ice Cream

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whole milk + cornstarch

Coconut cream is dairy-free and adds richness.

rose water

🥗Healthier: orange blossom water

💰Cheaper: none

Orange blossom water offers a similar floral note.

Welcome viewers and introduce the recipe for rose ice cream.

Start by taking 1 liter of full-fat milk in a pan.

Add 0.5 liter of milk powder into the milk.

Add 2 tablespoons of cornflour.

Add 2 tablespoons of powdered sugar (made from grinding regular sugar).

Mix all the dry ingredients well to form a slurry.

Heat the mixture in a pan over low flame, stirring continuously to prevent sticking.

Cook until the mixture thickens enough to coat the back of a spoon.

Once thickened, remove from heat and let it cool to room temperature, stirring occasionally to prevent a skin from forming.

Transfer the cooled mixture to a bowl and place it in the freezer for 15-20 minutes to chill.

Take a deep-bottomed bowl that has been chilled in the freezer and pour the mixture into it.

Whip the mixture until it becomes soft and fluffy.

Once whipped, add the chilled mixture back into the whipped cream.

Add 80 ml of rose syrup and 3-4 drops of vanilla essence.

Mix everything well until a nice pink color is achieved.

Transfer the mixture to an airtight container for freezing.

Optionally, decorate the ice cream with cashews and pistachios on top.

Cover the container with silver foil to prevent freezer burn.

Place the container in the freezer for 7-8 hours to set the ice cream.

After 8 hours, remove the ice cream from the freezer and serve.

Before serving, dip the ice cream scoop in warm water to prevent sticking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens