No-churn strawberry & rose ice cream

Name: No-churn strawberry & rose ice cream
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 600 g strawberries; ½ lemon, juice; tsp ¼-½ tsp rose water; 1 tbsp honey; Pinch of salt; 397 g condensed milk; 300 ml double cream; Small handful Cooks’ Ingredients Rose Petals

On a hot summer's day, nothing beats a bowl of refreshing strawberries. Even better if they're in the form of ice cream, too. This easy, no-churn recipe is made with a dash of rose water for a delicate flavour.

Makes 1kg

3 out of 5 stars(1) Rate this recipe

Makes1
CourseDessert
Prepare20 mins
Cook-
Total time20 mins
Plusfreezing

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Ingredients

600g strawberries
½ lemon, juice
tsp ¼-½ tsp rose water
1 tbsp honey
Pinch of salt
397g condensed milk
300ml double cream
Small handful Cooks’ Ingredients Rose Petals

Method

Set aside 100g strawberries to decorate. Hull the rest, roughly chop and put in a blender with the lemon juice, rose water (start with ¼ tsp and add more to taste), honey and a pinch of salt. Blend until completely smooth. Set aside.
Place the condensed milk and double cream in a mixing bowl and whisk with electric beaters for 3-4 minutes, until thick and holding its shape. Stir in the strawberry purée until combined and tip into a freezerproof container (about 1 litre in volume, or use two smaller containers).
Cover the surface of the ice cream with a sheet of clingfilm and freeze for at least 6 hours, ideally overnight. Take out of the fridge 15 minutes before serving, slice the reserved strawberries, then scoop into bowls and decorate with the fruit and a scattering of rose petals.

Cook’s tip

To create a ripple in this ice cream, gently warm 3-4 tbsp strawberry jam (to loosen it), then swirl through the mixture just before pouring into the freezerproof container.