Rose Ice Cream

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We love ice cream. Sorry, no. We LOVE ice cream. We love ice cream so much that we can’t keep it in our flat because we will eat all of it, in one go. Our brains just don’t have a signal that says “Yeah okay, that’s enough now.” So if we were going to try our hands at making something, it would be ice cream. Unfortunately, so many recipes out there involve buying a ice cream maker – our flat (like many flats in London) is tiny and space is at premium. (I mean, we don’t even have a microwave!) And the non-ice cream maker recipes tend to involve “checking in” every couple of hours and hand-churning it. Ain’t nobody got time for that.

So we were overjoyed (and dismayed for our waistlines) when we came upon a no-churn, no-ice cream maker recipe! It’s so straightforward and takes no time at all. You end up with a super creamy ice cream that is hugely satisfying, so you technically don’t need much to fulfill your sugar craving. (Though we’ll probably still eat all of it for the reasons set out above.) Best of all, you get to tell everyone you made ice cream. I mean, absolutely anyone could just run to the supermarket, buy a tub of Ben & Jerry’s and call it a day. But you, you wonderful, talented, Superwoman/man just made it, with your bare hands. And it tastes GOOD.

We used rosewater syrup which is a classic Indian ice cream flavour, available at all good Indian/Middle Eastern supermarkets, but you could add vanilla for vanilla ice cream, a chocolate ganache for chocolate, etc. And…er, try to avoid the scales from now on.

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Makes at least 12 scoops of ice cream

300ml double cream
200g condensed milk
3 tbsp rosewater syrup
white chocolate buttons (optional)

  1. Pour the double cream and condensed milk into a big mixing bowl.
  2. Using a hand whisk or electric whisk, whip the mixture until thick enough to resemble clotted cream or custard.
  3. When thick, add the rosewater syrup to the mixture and mix thoroughly.
  4. Pour the mixture into a large shallow freezer-safe container.
  5. Put the container in the freezer and leave for 6-8 hours or overnight to set.
  6. Enjoy with some white chocolate buttons sprinkled on top!

So what do you think? Feel free to share your questions and comments below! We’d love to hear what you have to say.

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2 thoughts on “Rose Ice Cream

  1. Pingback: Chocolate Truffle Ice Cream with a Peanut Butter Swirl | sugar chai honey bunch

  2. Pingback: Blueberry White Chocolate Ice Cream with crushed Honeycomb | sugar chai honey bunch

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