Rose ice cream recipe, homemade ice cream

Rose ice cream is a perfect treat for summer as well as rose flavour lovers. Quick video step by step pictures post.

I saw there is this Bandung ice cream in Swensen's menu once. I did not tasted because of things going on from last year.

I thought of ordering a pint, but then wondered why not try it out myself as I had rose syrup at home. So last week I picked up a pack of whipping cream.

Finally made this as Aj is also at home, it is a good treat for him. He was waiting for me to finish clicking.

The rose syrup I used is slightly watery. So, after whipping the cream, just folding was not enough. I had to churn couple of times to get a homogenous creamy texture.

Also if you want, you can try adding a splash of vanilla for more sweet flavor. I already have mentioned how awesome is that combo in my rose vanilla milkshake.

I love all my rose flavored drink, sweets etc. So this is one more in the list. Do try for this summer season. You can also use the tinned Nestle cream instead of whipping cream. Milk can be used in place of evaporated milk.

Is video more your thing?

Here's a quick video on how to make Rose Ice Cream

The more fat content in the ice cream, softer the texture will be. Otherwise if water content is more, the crystals will affect the texture. You may need to churn it.

Browse my other 80+ summer Special recipes.

Recipe card

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5 from 3 votes

Rose ice cream

Rose ice cream is a perfect treat for summer as well as rose flavour lovers. Quick video step by step pictures post.

Course Dessert

Cuisine Indian

Prep Time 20 minutes

Cook Time 0 minutes

Freezing time 1 day

Servings 8 scoops

1x2x3x

Equipments (Amazon Affiliate links)

• Hand blender

Cup measurements

Ingredients

• 200 ml Whipping cream
• ¼ cup Evaporated milk
• ½ cup Rose syrup

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Instructions

• 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.

Video

Notes

• If you do not have rose syrup and just pink coloured concentrate with rose flavour, you can add a teaspoon of that and ½ cup of sweetened condensed milk instead of the evaporated milk and rose syrup.
• You can use a ladle (sambar,kuzhambu kind) to scoop the ice cream if you do not have ice cream scooper.

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Stepwise photos

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

Enjoy by serving the scooped ice cream in a chilled ice cream serving bowl or wafer cone.