Super Quick Exotic Rose Ice Cream Food

ROSE ICE CREAM

Steps:

• Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
• Put the cream in a saucepan and heat gently. Do not allow to boil - it will be the right temperature when you are just about able to bear to dip a finger in it!
• Pour the cream into the bowl containing the egg yolks and sugar, whisking all the time.
• Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.
• The mixture will gradually thicken until it looks like a custard (which is what it is). Stir regularly to make sure it does not stick while it is thickening.
• Remove the thick custard from the heat and transfer into a bowl.
• Add the rosewater to the custard. If you wish, stir in a few drops of red food colouring so that your ice cream will be pink. If you don't do this, your ice-cream will be cream-coloured but will still taste the same!
• Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
• When you are ready to make the ice-cream, transfer to your ice-cream maker and use according to your machine's instructions. If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen. Whisk the mixture and then return to the container and replace in the freezer until totally frozen.

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 ICE CREAM (3-INGREDIENT, NO-CHURN)

Steps:

• Place the heavy cream into a large bowl and whisk on a medium speed until soft peak.
• Add in the condensed milk and vanilla extract and whisk until combined.
• Add rose syrup and rose water and stir well to combine.
• Pour ice cream mixture into a freezer safe tin or container.
• Sprinkle some dried rose petals on top.
• Cover and place in the freezer for 6-­8 hours, or overnight.
• Scoop out ice cream in a cup or cone.
• Drizzle with some rose syrup, sprinkle rose petals and enjoy.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• ENJOY THIS RECIPE.

SUPER QUICK EXOTIC ROSE ICE CREAM

Steps:

• Place the strawberry ice cream in a large freezable, airtight container & gently mix in the rose water. Take your cardamom seeds & roughly grind then add to the ice cream. Place in the freezer to chill whilst you make the meringues.
• Preheat the oven to 150-160c. Whip the egg white until soft peak stage then whisk in the sugar & cream of tartar.
• Spoon the meringue mix onto a baking sheet lined with aluminium foil. Use the back of the spoon to smooth the meringue into flat circles approx 1cm high & 8 cm wide. Place in the oven & cook for 25 minutes.
• Turn the oven off but leave the meringues in the oven to dry out for approx 1 hour.
• When the meringues have dried out & have been allowed to cool, chop them up & very gently fold them into the ice cream. Return the ice cream to the freezer for at least 20 minutes or until ready to serve.
• To serve the ice cream, spoon into individual serving bowls, top with chopped pistachios & rose petals if using - enjoy!

ROSE ICE CREAM

Steps:

• Add the saffron to the warm milk and set aside for 15 minutes.
• Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.

QUICK BANANA ICE CREAM

Steps:

• Tip the frozen banana chunks into the food processor.
• Add the vanilla essence, sugar and half the buttermilk.
• Turn on the processor and let it run for a few moments. While it is still running, pour in the remaining buttermilk in a thin steady stream.
• Let the machine run until the mixture is beautifully smooth and creamy.
• Serve at once.