Rose And Almond Ice Cream Recipe - Flavoured ice cream fit for all occasions.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rose petals ( गुलाब की पँखडियाँ ) , Almonds ( आलमंड/बादाम )

Cuisine : Fusion

Course : Desserts

Rose And Almond Ice Cream

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Rose And Almond Ice Cream checkout Gulab-e-Gulkand . You can also find more Desserts recipes like Strawberry Cheese Tart, Chocolate Vanilla Icecream, Strawberry Oats Cake, Sweet Potato Kheer With Sago. Or try out these recipes from Fusion Cuisine like Biscuit Corn Sev Puri, Cheese Puri, Dark Chocolate And Banana Cake, Baked Fish with Broccoli Sauce.

Rose And Almond Ice Cream Recipe Card

Rose And Almond Ice Cream
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Prep Time : 6-10 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : High

Ingredients for Rose And Almond Ice Cream

  • Rose petals 8-10

  • Almonds roasted and sliced 1/4 cup

  • Cornflour/ corn starch 1 tablespoon

  • Milk 1 1/2 cups

  • Sugar 5 tablespoon

  • Fresh cream 1/2 cup

  • Rose essence 2-3 drops

Method

Step 1

Mix cornflour with two tablespoons of milk and add this to rest of the milk. Pour the milk into a deep non stick pan, add sugar and bring to a boil. Reduce heat and cook, stirring continuously, for three to four minutes.

Step 2

Set aside to cool completely. Add cream, rose petals and rose essence and mix well. Pour into a shallow container and freeze till almost set. Remove from refrigerator and whisk till smooth. Add almonds and mix. Pour into kulfi moulds, close with the lids and freeze till firm. Serve chilled.

How to make Rose And Almond Ice Cream

Step 1

Mix cornflour with two tablespoons of milk and add this to rest of the milk. Pour the milk into a deep non stick pan, add sugar and bring to a boil. Reduce heat and cook, stirring continuously, for three to four minutes.

Step 2

Set aside to cool completely. Add cream, rose petals and rose essence and mix well. Pour into a shallow container and freeze till almost set. Remove from refrigerator and whisk till smooth. Add almonds and mix. Pour into kulfi moulds, close with the lids and freeze till firm. Serve chilled.

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