Gulkand Ice Cream Easy Homemade Rose Patel Ice Cream Food

GULKAND ICE CREAM | EASY HOMEMADE ROSE PATEL ICE CREAM

Steps:

• Take Heavy Whipping cream, Condensed milk, Whipped cream, Evaporated milk, Gulkand, Rose essence, and Pink color. Mix them using spoon or whipping machine for 3 minutes or until all the ingredients mixed well.
• Take it out into the air tight box. Cover it and Put it into the freezer for 5 to 6 hour or until ice cream get fully set.
• That's it, your Gulkand Ice Cream is ready. So easy and quick. :)

ROSE ICE CREAM- NO CHURN, EGG FREE

Steps:

• Tip in 2 cups heavy cream in a large mixing bowl. Using an electric beater or stand mixer beat until soft peaks are formed. Do not over beat.
• Add rose syrup and condensed milk. Add rose water now if using.
• Mix very gently without deflating the cream. Fold in the gulkand and mix very gently if you are using gulkand.
• Transfer the ice cream to a freezer safe container.
• Place a piece of parchment first and then close with a tight lid. Freeze for 12 hours or overnight. Scoop and serve rose ice cream as required.

ROSE PETAL ICE CREAM

Steps:

• Wash the rose petals in cold water and pat dry. In a heavy, non-reactive saucepan, place petals of 2 roses, milk, cream, and ½ cup of the sugar. Place over medium heat and heat to just under boiling. Let steep about a half hour to infuse.
• Combine the egg yolks and the remaining ½ cup of sugar in a mixing bowl. Whisk until thick and pale yellow. Bring the rose/cream mixture back to a near boil and whisk ¼ of the warm mixture into the egg and sugar mixture. Then pour all of the egg mixture into the rose milk and place over low heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
• Strain into a bowl and chill on ice. Pour into the ice cream maker and freeze according to the manufacturer's instructions. Transfer finished ice cream into bowl and add the torn petals from the remaining rose. Fold into ice cream and pack into freezing container.