I know it’s probably the coldest week of the year so far but that doesn’t stop me wanting Ice Cream for dessert. Plus, it’s the prettiest pud and might be an ideal Valentine’s Day sweet treat this weekend.
You could whip up a batch on Saturday evening for it to be ready in time for lunch on Valentine’s Day which happens to fall on Sunday.
The ingredients are simple and it’s incredibly easy to make. The mixture takes minutes but you just need to factor in the freezing time. The ice Cream can be ready in 6 – 8 hours but overnight is best.
The basic ice cream mixture is literally two things. Double cream and condensed milk. The extra ingredients add flavour, texture and of course that prettiness that a recipe like this deserves.
I love the colour combination of the pink and green together. For me, that is the ultimate colour combo when it comes to good food. I find it so enticing. Think dark leafy kale with roasted beetroot and matcha cake with raspberry frosting. Delicious! Plus the pink and green and the flavour profile of rose seems to be very reminiscent of spring don’t you think? If you are like me, spring is all I can think about. The warmer days and lighter evenings are just around the corner which really lifts my mood.
I made this ice cream for pudding last weekend as a fitting finale to a pink-themed lunch. We dined on a blood orange and fennel salad as a starter and beetroot borscht for our main course and then followed all of that rose-hued goodness with this wonderful no-churn ice cream. Of course, rosé was our drink of choice.
Tara Makes - Rose & Pistachio No-Churn Ice Cream
Ingredients
- 600 ml double cream
- 1/2 tin of condensed milk about 200g
- 1 tsp vanilla extract
- 1 tbsp rose water
- 1 drop pink or red food colouring optional
- Handful mini pink or white marshmallows optional
- Edible rose petals
- Handful Pistachios
Instructions
- In a large bowl whisk together the double cream, condensed milk, vanilla, food colouring if using, and rose water until quite stiff. Stir in the mini marshmallows if using.
- Transfer the whipped cream mixture into a freezer container or loaf tin. Sprinkle with pistachios and edible rose petals, Cover with cling film and freeze until set. About 6 - 8 hours or overnight.
- To serve, take out of the freezer 10 minutes before scooping or cutting. I serve my ice cream sliced with more edible rose petals and pistachios sprinkled over the top. This ice cream is perfect served with some raspberries on the side and perhaps some shortbread, oat biscuits, or even a retro wafer.
This post first appeared on Tara's Busy Kitchen (and Other Stories) - Food, Re, please read the originial post: here
