Easy Luxurious Rose Ice Cream Recipe

During the month of June in England it is the height of rose blooming season. Every year my family and I visit a National Trust House that is well known for it's beautiful rose gardens. We also indulge in the rose ice cream they offer for sale at the café. We can't find this rose ice cream any where else, so I was determined to try creating my own.

This recipe I have developed actually turns out better because it's fresher. It is also cheaper to make, and one of the most simple and quick recipes. This Luxurious Rose Ice cream is no churn, and doesn't require a machine or any special equipment.

I am not a fan of artificial dyes in my food, so for the colouring I have added beetroot juice, to make this recipe as natural as I can. It is only a few drops, and I promise it doesn't taste like beetroot. (my children can attest to this!)

I really hope you enjoy this simple, but very indulgent treat at the height of Summer. Don't forget to take the time to enjoy visiting a rose garden in your neck of the woods this summer!

Luxurious Rose Ice Cream

Ingredients

• 600 ml double cream

• 400 gram can of sweetened condensed milk

• 1 teaspoon of rose water

• 1 teaspoon of pure vanilla extract

• 1 small beetroot (for colouring)

Directions

Equipment needed: electric mixer, mixing bowl, grater or food processor, cheesecloth, and 1 litre container.

1. Place sweetened condensed milk and cream in a bowl. Add vanilla extract and rose water.

2. Beat for 3-4 minutes or until mixture forms soft peaks.

3. Grate, or put a small beetroot in a food processor.

4. Put the beetroot in some cheesecloth, squeeze a few drops into the rose ice cream mixture and mix/repeat until desired colour is reached.

5. Transfer to a 1 litre container and freeze overnight.

Have you ever tried rose ice cream before? Let me know in the comments!