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    No-churn strawberry & rose ice cream

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    No-churn strawberry & rose ice cream

    • Preparation time: 20 minutes
    • Total time: 20 minutes + freezing

    Makes: about 1kg

    Ingredients

    600g strawberries
    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

     

    Method

    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.

     

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    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.

     

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