Rose is such a commonly used ingredient in Indian cooking. Rose water, dried petals and even powders all part of Indian sweet as well as savoury dishes. They lend a floral essences and a fresh flavour.
From rice puddings, biryanis, curries and kebabs, rose water makes a surprising addition. Also used sparingly in Indian spice blends; dried rose petals make a brilliant addition. Visually rose petals look stunning when used in baking, desserts & cakes.
I might have become hugely obsessed with my recipe for Rose and cardamom flavoured ice cream! And having sunshine, warm weather and alfresco eating makes it ideal to rustle up this really easy ice cream recipe. Or rather just an excuse as in my case!
I don’t have an ice cream machine so for that creamy texture, the combination of cream and condensed milk ensures a lovely creamy consistency. The basic recipe can also be used if you would like to make Kulfi/ Indian ice cream. Make sure to swap it for evaporated milk as you would be looking for a more dense and solid consistency.
The spice pantry has lots more information where you can find out about the ingredients!
Crush the green cardamom (seeds only) in mortar and pestle and grind the seeds to a fine powder. In a bowl whisk the double cream with the green cardamom powder and rose water until soft peaks.
Now lightly fold in the condensed milk, dried rose petals and most of the crushed pistachios with the whipped cream. Fill in an airtight container and freeze for 6-8 hours or preferably overnight.
Scoop out the ice cream, top with remaining crushed pistachio and serve.