Rose Ice Cream Recipes

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.

ROSE WATER ICE CREAM

Steps:

• Heat the milk slowly in a pan to boiling point.
• Meanwhile in a bowl, beat the egg yolks and sugar together until smooth and foamy; pour the heated milk over the egg mixture, beating all the time.
• Return the mixture to the pan and cook over a low heat, stirring constantly with a wooden spoon, until it thickens slightly to form a coating over the back of the spoon (do not let it boil).
• Pour into a bowl, cool then refrigerate until chilled, stir in the cream and rosewater then either churn in an ice-cream maker or pour into a shallow plastic box and place in the freezer until completely frozen (after 2 hours of freezing, you may wish to remove the ice cream from the freezer and whisk it to remove any ice crystals that form at the edges - repeat this twice more during the freezing process).
• 30 minutes before serving, place the ice cream in the fridge to soften.

ROSE ICE CREAM

Steps:

• Combine the milk and sugar in a large bowl using a hand mixer until the sugar is dissolved (about 2 minutes).
• Add the remaining ingredients and continue mixing until combined. The concentration of rose water can vary, so it's a good idea to build up to the 1/4 cup (4 tablespoons) a tablespoon at a time so you can give it a taste and add more without adding too much.
• Pour the mixture into the bowl of your ice cream maker and run the machine for about 30 minutes or until it reaches the consistency you like.
• Serve immediately or transfer to a container and freeze until it's more firm.

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.

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.

RASPBERRY ROSE ICE CREAM

Steps:

• In a medium mixing bowl, whisk together the heavy cream, milk and sugar until the sugar is dissolved. Whisk in the rose water, 1 tablespoon at a time, mixing and tasting after each addition.
• Pour the mixture into your ice cream maker, and freeze according to the manufacturer's instructions. Meanwhile, mash the raspberries with a fork. Either mix in the raspberries during the final minutes of the ice cream churning, or fold them in when you transfer the ice cream to a container.
• Freeze in a covered container until solid, a few hours.

VANILLA ROSE ICE CREAM

Steps:

• Whisk the cream, milk and 1/2 the sugar in a large saucepan to combine. Bring to a simmer whisking frequently until the sugar is dissolved.
• In a separate medium bowl; whisk the egg yolks with the remaining sugar until it is light in color and thickened slightly (you can also do this in a KitchenAid stand mixer with the whisk attachment).
• Temper (cook) the egg yolks by slowly adding about a third of the hot cream mixture to the bowl while continually whisking to prevent the eggs from scrambling. Add back to the saucepan on low heat and continue stirring until the custard mixture thickens and coats the back of a wooden spoon, about 10 minutes.
• Move the custard to a bowl over ice to cool.
• Once the custard has cooled; strain it through a fine mesh strainer into another container.
• Mix in the vanilla, rose water and a few drops of food coloring for a pink hue (slowly add the rose water and taste as you go to make sure the flavor is to your preference).
• Cover and refrigerate for at least a few hours, preferably overnight.
• Spin the custard in your ice cream maker according to the manufactures instructions (mine takes about 15 to 20 minutes to get to a soft serve consistency). Transfer the ice cream to a chilled container and place it in the freezer for 2 to 6 hours to harden.
• Sprinkle the toasted pistachios on top and serve.

ROSE ICE CREAM

Steps:

• Firstly, whip the cream until soft peaks appear.
• Add evaporated milk and rose syrup to it. Mix well. You can use whipper but mine was full so I just mixed with spatula.
• Freeze overnight. Again transfer to a blender and grind to mix everything well.
• Repeat process one more time for perfect texture.
• Freeze over night and scoop to serve.

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 AND TENDER COCONUT ICE CREAM

Steps:

• MethodCombine the cornflour and ¼ cup of cold milk in a bowl, mix well and keep aside.Pour the remaining 2¼ cups of milk and sugar in a deep non-stick pan, mix well and boil on a medium flame for 3 to 4 minutes, while stirring occasionally.Add the cornflour-milk mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously.Remove from the flame and allow the mixture to cool completely.Once cooled, add the fresh cream and mix well.Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.Pour the mixture into a mixer and blend till smooth.Transfer the mixture back into the same aluminium shallow container. Add the flavouring mixture and mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set.Scoop and serve immediately.

HOMEMADE ROSE ICE CREAM

Steps:

• Whisk together the light cream, heavy cream, milk, sugar, rose water, salt, and pink food coloring in a bowl. Pour into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately for soft-serve style or transfer to a container and store in the freezer for a few hours for a firmer ice cream.

ROSE ICE CREAM

Steps:

• Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs in a medium mixing bowl. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large clean bowl to cool slightly, then stir in the sweetened condensed milk, vanilla, and 1 tablespoon rose water. Cover and refrigerate until cold or overnight. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. Add 2 tablespoons crushed candied rose petals to the machine when the ice cream is semi-frozen. Allow the machine to mix in the flowers. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

ROSE AND ALMOND ICE CREAM RECIPE | ROSE WITH ROASTED ALMOND ICE CREAM | HOMEMADE ROSE ICE CREAM | INDIAN ALMOND ROSE ICE CREAM |

Steps:

• For rose and almond ice creamTo make rose and almond ice cream, combine the cornflour and ¼ cup of milk in a bowl, mix well and keep aside.Combine the remaining 2¼ cups of milk in a deep non-stick pan and boil on a medium flame for 4 minutes.Add the cornflour-milk mixture and sugar, mix well and cook on a medium flame for 8 minutes, while stirring continuously. Cool completely.Once cooled, add the fresh cream, rose essence and rose colour and mix well.Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.Pour the mixture into a mixer and blend till smooth.Transfer the mixture back into the same aluminium shallow container. Add the almonds and rose petals and mix well.Cover with an aluminium foil and freeze for approx. 10 hours or till set.Scoop and serve te rose and almond ice cream immediately.
• If you like rose and almond ice cream, then also try other ice cream recipes like mango ice cream recipe | homemade mango ice cream | easy 5 ingredient mango ice cream | Indian mango ice cream without ice cream churner | with 20 amazing images. butterscotch ice cream cinnamon peach ice cream recipe | Indian style peach cinnamon ice cream | cinnamon spiced peach ice cream | homemade fresh peach and cinnamon ice cream | with 18 amazing images.
• Rose and almond ice cream is made of 1/4 cup shredded rose petals, 1/4 cup roasted almond (badam) slivers, 1 tbsp cornflour, 2 1/2 cups milk, 5 tbsp sugar, 1/2 cup fresh cream, 2 to 3 drops rose essence and 2 drops rose colour.
• For the milk mixture of rose and almond ice cream cream recipe | rose with roasted almond ice cream | rose ice cream | Indian almond rose ice cream, add1 tbsp cornflour in a bowl. Add ¼ cup of milk. Mix well and keep aside. Ensure that there are no lumps in the mixture. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); Add the remaining 2¼ cups of milk in a deep non-stick pan and boil on a medium flame for 4 minutes. Add the prepared cornflour-milk mixture. Add 5 tbsp sugar. Mix well and cook on a medium flame for 8 minutes, while stirring continuously. Remember to stir so sugar dissolves well. Cool completely. Once cooled, add the fresh cream. This adds creaminess to the rose and almond ice cream cream recipe | rose with roasted almond ice cream | rose ice cream | Indian almond rose ice cream. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Add 2 to 3 drops rose essence. Add 2 drops rose colour. Mix well. The milk mixture for rose and almond ice cream cream recipe | rose with roasted almond ice cream | rose ice cream | Indian almond rose ice cream is ready.
• To make rose and almond ice cream cream recipe | rose with roasted almond ice cream | rose ice cream | Indian almond rose ice cream, pour the mixture into a shallow aluminium container. Cover with an aluminium foil and seal the container well. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Freeze for 6 hours or till semi-set. Pour the mixture into a mixer and blend till smooth. Transfer the mixture back into the same aluminium shallow container. Add 1/4 cup roasted almond (badam) slivers. To roast almonds, place them in a non-greasy non-stick pan and dry roast them on a medium flame. Toss them continuously with a wooden spoon for about 2 minutes to avoid burning. Remove them from the heat when they are either light or dark brown, whichever is preferred, and then let them cool down. Finally cut them into slivers. Add 1/4 cup shredded rose petals. Prefer to wash the rose petals before adding. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); }); Mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set. Scoop rose and almond ice cream cream recipe | rose with roasted almond ice cream | rose ice cream | Indian almond rose ice cream and serve immediately.
• To roast almonds, place them in a non-greasy non-stick pan and dry roast them on a medium flame. Toss them continuously with a wooden spoon for about 2 minutes to avoid burning. Remove them from the heat when they are either light or dark brown, whichever is preferred, and then let them cool down. Finally cut them into slivers. Use an aluminium container and not a steel container for setting the ice cream. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot8 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot8").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot8]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot9 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot9").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot9]); }); While setting it in the freezer, ensure that the freezer is clutter-free so the ice cream sets well.