Rose milk ice cream recipe, Rose ice cream recipe

Rose milk ice cream/ Rose ice cream is a smooth, creamy and delicious tasting baby pink colored ice cream prepared with just 3 ingredients at home. Yes!! You heard it all right! Full fat cream and sugar whipped together, flavored with rose essence and frozen overnight. Voila homemade ice cream is ready in no time! Since it was super hot here last week I decided to prepare some differently flavored ice cream than the regular ones then I was reminded of the rose falooda popsicle and rose falooda which I posted in blog earlier which truly was a hit in blog and at home, so prepared ice cream with the same and it was truly loved by my family. I have used this same rose essence to make this recipe rose milk

For homemade ice cream recipe I have used full fat cream and you guys make sure to get hold of it while making this ice cream because low fat cream will not yield in rich and creamy one like the shop. I know there are many ways to make ice cream and I always find this the most simplest of all and sometime in future I will post more ice cream posts with variations. So let’s get to the making of homemade ice cream!

Few other interesting summer treats below:

Rose milk ice cream recipe, Rose ice cream recipe

2020-05-31 23:24:13

Serves 2

Prep Time

9 hr

Total Time

9 hr

Prep Time

9 hr

Total Time

9 hr

Ingredients

1. Cream – ½ cup (full fat)
2. Sugar – ¼ cup
3. Rose syrup – ¼ tsp

Note

* 1 cup = 235 ml

Instructions

In a bowl add cold cream and sugar. Whip it well using electric blender until you see soft peaks. This should take about 4 minutes or so in medium speed. If you don’t have electric blender you can use hand blender as well for whipping but it will take some more time, that’s the only difference.
When you see soft peaks add rose syrup and blend it into the whipped cream gently so that you don’t loose the aeration/ fluffiness created. When everything looks combined transfer the cream mixture to a freezer safe bowl and freeze it for 5 hours or overnight. (You could place cling wrap/ parchment paper over the cream before putting on the cap/ lid. My friends suggested that this will prevent in forming ice crystals, but I never came across that issue so I never did that)Make sure to leave it undisturbed.
After 8 hours/ overnight freezing remove the box from the freezer. Now dip the ice cream scooper in warm water and wipe the scoop with cloth. Scoop the ice cream gently and serve it immediately. You can store the leftover ice cream for some more days and it shall stay good when maintained well.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Rose milk ice cream with step by step images

In a bowl add cold cream and sugar. Whip it well using electric blender until you see soft peaks. This should take about 4 minutes or so in medium speed. If you don’t have electric blender you can use hand blender as well for whipping but it will take some more time, that’s the only difference.
When you see soft peaks add rose syrup and blend it into the whipped cream gently so that you don’t loose the aeration/ fluffiness created. When everything looks combined transfer the cream mixture to a freezer safe bowl and freeze it for 5 hours or overnight. (You could place cling wrap/ parchment paper over the whipped cream in the box before putting on the cap/ lid. My friends suggested that this will prevent in forming ice crystals, but I never came across that issue so I never did that) Make sure to leave it undisturbed.
After 8 hours/ overnight freezing remove the box from the freezer. Now dip the ice cream scooper in warm water and wipe the scoop with cloth. Scoop the ice cream gently and serve it immediately. You can store the leftover ice cream for some more days and it shall stay good when maintained well.