No-churn Rose Ice Cream

This ice cream recipe is easy to make, takes 3 hours to set and doesn't require a machine. It has the most beautiful and unique rose flavour thanks to home made rose jam.

Rose jam:
25g or 2 cups dry rose petals
2 cups of boiling water
1cup of sugar + 1/2 cup of water
4 TBS lemon juice

Ice cream:
600ml heavy whipping cream
400g sweetened condensed milk
1/3 cup good quality rose water
Pink or red food dye (optional)
Electric hand mixer

https://www.amazon.co.uk/Top-Op-Dry-Rose-Petals-25...

Tip the content of the bag out and sift through the petals to make sure there aren't any twigs, leaves or impurities.

Lightly toast the petals on medium heat for about 2 minutes and place them in a bowl. Pour 2 cups of boiling water over the petals, cover with cling film and leave to soak overnight. Don't panic when they turn brownish, it's perfectly normal.

Once petals are fully hydrated you are ready to make a jam.

Bring 1/2 cup of water to boil, add 1 cup of sugar and turn the heat down to medium-low. Cook for 5min until sugar to dissolves and for the mixture to thickens. Stir 4TBS of lemon juice and add rose petals together with the water they soaked in. Stir it well and let is simmer on low heat for 10min.

Take the saucepan off the heat, place a clean kitchen towel on top, weight it down with a lid and leave it to cool completely.

This no- churn recipe is basically fool-proof, but I manged to mess it up in the past, so now I take extra precautions. The basic idea is to mix cream with condensed milk, add the third ingredient and mix until it's thick enough. I beat them separately to avoid any mistakes.

Beat heavy cream with a dash of pink food colouring until it's thick enough to hold on its own. In another bowl mix condensed milk with rose water and jam. I added the whole jam I made earlier, but you can of course use less. Combine whipped cream with condensed milk. Don't over-beat it.

Pour the mixture into a big, flat dish (it will freeze quicker that way) and pop it in the freezer for 1 hour. Remove from the freezer after one hour, stir it to break any crystals that might form and put it back in the freezer for 2-3 hours.

* I also stirred in a handful of chopped, rose flavoured Turkish delights to add some gummy texture but that's optional.

Ice cream will have to be thawed for a few minutes before it's soft enough to serve.