Best Super Quick Exotic Rose Ice Cream Recipes
ROSE ICE CREAM- NO CHURN, EGG FREE
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
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
ROSE ICE CREAM
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
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
ROSE ICE CREAM
Provided by Food Network
Time 5h5m
Yield 1 quart
Number Of Ingredients 6
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.
SUPER QUICK EXOTIC ROSE ICE CREAM
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #cuisine #preparation #occasion #desserts #asian #indian #easy #european #dinner-party #kid-friendly #romantic #vegetarian #frozen-desserts #english #dietary #taste-mood #equipment #grilling #4-hours-or-less
You'll also love