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No-churn strawberry & rose ice cream
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Makes: about 1kg
Juice of ½ lemon
¼-½ tsp rose water
1 tbsp honey
Pinch of salt
397g can condensed milk
300ml tub double cream
Small handful Cooks’ Ingredients Rose Petals
1. 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.
2. 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).
3. 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.
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.
Typical values per serving:
This recipe was first published in May 2019.