Super Quick Exotic Rose Ice Cream Recipes

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ROSE ICE CREAM (3-INGREDIENT, NO-CHURN)



Rose Ice Cream (3-Ingredient, No-Churn) image

This rose ice cream is a smooth, velvety and delicious treat delicately flavoured with rose syrup. Learn to make No Churn Rose ice cream with a video.

Provided by Anupama

Categories     Dessert

Time 8h10m

Yield 6

Number Of Ingredients 6

For Rose Ice Cream:
400 ml heavy cream or whip cream
1 can (400ml) sweetened condensed milk
3 tablespoons rose syrup, or according to your taste
1 tablespoon rose water (optional
NOTE: Some ingredients can be replaced with their vegan counterparts.

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.

Nutrition Facts : Calories 331 calories, ServingSize 1 Serving

ROSE ICE CREAM- NO CHURN, EGG FREE



Rose Ice Cream- No Churn, Egg Free image

Rose ice cream is a delicious, rich, creamy & flavorful homemade ice cream you can effortlessly make ???? Just 4 ingredients, egg free and no ice cream maker needed for this delicately flavored pretty ice cream. An absolute treat for rose lovers ????

Provided by Harini

Categories     Dessert

Time 14h10m

Number Of Ingredients 5

2 cups heavy cream (I used amul low fat)
1 cup sweetened condensed milk
3 tablespoons rose syrup
2 tablespoons gulkand (optional)
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 329 kcal, ServingSize 8 servings, Carbohydrate 22 g, Protein 4 g, Fat 25 g, SaturatedFat 16 g, Cholesterol 95 mg, Sodium 71 mg, Sugar 21 g

SUPER QUICK EXOTIC ROSE ICE CREAM



Super Quick Exotic Rose Ice Cream image

This ice cream is a real treat for all the senses. I wanted to make a special treat for dessert but didn't have a great deal of time so ended up creating this little beauty! Using store bought strawberry ice cream cuts your work & time in the kitchen in half & the strawberry really brings out the delicate rose flavours. If you're serving the ice cream straight away, you can add the meringue nuggets but if it's to stay in the freezer for a while, you may want to leave them out & make meringue nests to serve the ice cream in instead. Prep time includes freezing time. Please note that the recipes does state 10 tablespoons of rose water - this is because the rose water I used here is a very weak one from East End Foods. If you have a nice strong rose water, from an Arab manufacturer, please only use 4-5 tablespoons...or to taste.

Provided by Um Safia

Categories     Frozen Desserts

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 8

3 cups strawberry ice cream
10 of tablespoons rose water (add 2 at a time, tasting each time)
1 egg white
1 ounce caster sugar
1 pinch cream of tartar
3 green cardamom pods, seeds only
2 tablespoons of chopped pistachios
rose petal (optional)

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!

Nutrition Facts : Calories 243.3, Fat 10, SaturatedFat 5.3, Cholesterol 28.7, Sodium 73.2, Carbohydrate 35.6, Fiber 1.3, Sugar 7.4, Protein 4.9

ROSE ICE CREAM



Rose Ice Cream image

Go on, indulge yourself with this exotic combination of rose and saffron. Serve this ice cream for dessert to your guests next time you host a party and wow them! Cashews and almonds also go well with this ice cream.

Provided by BigSrisFood

Categories     World Cuisine Recipes     Asian     Indian

Time 2h20m

Yield 8

Number Of Ingredients 6

1 pinch saffron
2 tablespoons warm milk
1 ½ quarts vanilla ice cream, softened
1 ½ tablespoons rose syrup
½ teaspoon ground cardamom
¼ cup chopped pistachio nuts

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.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 26.6 g, Cholesterol 43.6 mg, Fat 12.7 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 6.9 g, Sodium 99.6 mg, Sugar 23.3 g

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